Stovetop Shrimp and Chorizo Paella with Saffron Rice

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A vibrant one-pan paella featuring spicy chorizo, succulent shrimp, and fragrant saffron-infused rice cooked stovetop. This Spanish-inspired seafood recipe, ready in about 45 minutes, pairs olive oil, Spanish chorizo sausage, large shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 tbsp olive oil
• 6 oz, sliced into 1/4-inch rounds Spanish chorizo sausage
• 12 pieces, peeled and deveined large shrimp
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 3 cloves, minced garlic cloves
• 1 1/2 cups short-grain rice
• 3 1/4 cups, warmed chicken broth
• 1/2 tsp, steeped in 2 tbsp warm water saffron threads
• 1 tsp smoked paprika
• 1/2 cup frozen peas
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy skillet over medium heat. Add 6 oz sliced Spanish chorizo and cook for 3 minutes until it begins to brown and release oil.
2. Step 2: Add 12 large peeled and deveined shrimp to the pan and sauté for 2 minutes until pink, then remove shrimp and set aside.
3. Step 3: Add 1 diced medium yellow onion and 1 diced medium red bell pepper to the skillet. Cook for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and 1 1/2 cups short-grain rice, cooking for 1 minute to toast the rice.
5. Step 5: Pour in 3 1/4 cups warmed chicken broth, 1/2 tsp saffron threads steeped in 2 tbsp warm water, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
6. Step 6: Bring to a simmer, reduce heat to medium-low, cover loosely, and cook for 15 minutes without stirring.
7. Step 7: Scatter 1/2 cup frozen peas and the cooked shrimp over the top, cover again, and cook for 5 more minutes until rice is tender and liquid absorbed.
8. Step 8: Remove from heat, sprinkle 2 tbsp chopped fresh parsley on top, and let rest for 5 minutes before serving.