Spanish Paella Recipe with Shrimp and Chorizo

Bring the flavors of Spain to your table with this easy Spanish paella recipe featuring juicy shrimp, smoky chorizo, colorful bell peppers, sweet green peas, and golden saffron-infused rice. Cooked with garlic, paprika, and a flavorful homemade shrimp broth, this hearty one-pan meal delivers plenty of flavor in every bite.

Paella is a wonderful dish for family dinners, special occasions, and entertaining guests. This approachable version uses Arborio rice and a large oven-safe skillet or paella pan, making it easier to prepare at home without special equipment.

Why You'll Love This Spanish Paella

• Rich, layered flavor: Shrimp shells, saffron, garlic, paprika, and chorizo create a savory, aromatic base.

• A satisfying one-pan meal: Rice, seafood, sausage, and vegetables come together in one main dish.

• Colorful and inviting: Red bell peppers, green peas, golden rice, and shrimp make an impressive presentation.

• Perfect for sharing: Six servings make this a great option for family dinners or casual gatherings.

• Easy to adapt: Add other seafood or cooked chicken to suit your preferences.

Spanish Paella Recipe

Guiseppe

Servings

6

Prep Time

15 minutes

Cook Time

55 minutes

Calories

476

Cuisine

Spanish

Category

Main Dish, Rice, Seafood

This quick and easy paella recipe brings the bold flavors of Spain to your kitchen. Made with shrimp, chorizo, and saffron rice for a rich, authentic taste.

Ingredients

Saffron Broth

• 1 lb jumbo shrimp, peeled and deveined (shells reserved)
• 2 tsp olive oil
• ½ tsp saffron threads (or more to taste)
• 2 ¼ cups chicken broth

Paella

• 1 tbsp olive oil
• 8 oz chorizo sausage, sliced into thin rounds
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 1 ⅓ cups Arborio rice
• ½ cup green peas
• 1 red bell pepper, cut into thin strips
• Salt, to taste
• 1 tsp paprika
• 1 pinch cayenne pepper, or more to taste

Directions

1. In a medium saucepan, heat olive oil over medium heat. Add the reserved shrimp shells and cook until pink and fragrant (1–2 minutes). Stir in saffron, then pour in chicken broth. Bring to a simmer and cook for about 20 minutes until the broth turns a deep golden color.
2. Strain through a fine-mesh sieve, keeping 2 cups of broth warm over low heat.
3. Set your oven to 425°F (220°C).
4. In a large oven-proof skillet or paella pan, heat olive oil over medium heat. Add chorizo slices and cook until browned, about 2 minutes per side. Add diced onion and sauté until translucent, around 3 minutes. Stir in minced garlic and cook for another 1 minute.
5. Stir in Arborio rice, coating it evenly with oil. Add peas and mix well. Spread the rice evenly across the pan.
6. Arrange shrimp in a single layer over the rice and scatter bell pepper strips throughout. Season with salt, paprika, and cayenne pepper.
7. Increase the heat to high. When the rice starts sizzling, carefully pour in the hot saffron broth. Shake the pan gently to distribute the liquid evenly.
8. Transfer the skillet to the oven and bake uncovered for 20 minutes, or until the rice is nearly tender and slightly moist.
9. Remove from the oven and return to the stovetop. Cook over medium-high heat for 3–5 minutes, allowing the bottom to crisp slightly — this golden crust, known as the socarrat, is the hallmark of great paella.