Spanish-Style Garlic Shrimp Paella
A rich and aromatic paella with saffron-infused rice, tender shrimp, and smoky chorizo. This Mediterranean recipe, ready in about 45 minutes, pairs short-grain rice, shrimp, chorizo for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups short-grain rice
- 1 lb shrimp
- 1/2 lb chorizo
- 1/2 cup onion
- 4 cloves garlic
- 1 cup tomato
- 1 tsp saffron threads
- 3 tbsp olive oil
- 1/2 cup white wine
- 1 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large paella pan over medium heat. Add 1/2 cup diced onion and 4 minced garlic cloves; sauté for 3 minutes until translucent. Add 1/2 lb chorizo, sliced into 1/4-inch rounds, and cook for 5 minutes until browned.
- Step 2: Stir in 1 cup diced tomato and 1 tsp saffron threads soaked in 1/2 cup warm water. Cook for 5 minutes until tomatoes break down. Add 2 cups rice, 1 tsp salt, and 1/2 cup white wine. Stir to combine.
- Step 3: Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Add 1 lb shrimp, peeled and deveined, and cook for 3-4 minutes until pink and opaque.
