Easy Spanish Shrimp and Chorizo Paella with Smoked Paprika

Transport your taste buds to the sunny coasts of Spain with this vibrant one-skillet paella. Juicy shrimp, crispy chorizo and sweet bell pepper mingle with aromatic smoked paprika and turmeric, creating a deeply flavorful rice dish that feels special enough for company yet simple enough for a weeknight.

No special pan required-just a large skillet and 40 minutes. The garlic aioli adds a creamy, tangy finish that ties everything together. Serve straight from the pan for an authentic, family-style experience.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 ounce Dried ChorizoView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, core and thinly slice the bell pepper into strips. Mince the garlic. Thinly slice the chorizo into rounds.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the bell pepper and chorizo. Cook, stirring occasionally, until the bell pepper is slightly softened and the chorizo is lightly browned, about 2-3 minutes.
3. Stir the rice, half the garlic, half the smoked paprika and half the turmeric (use all the turmeric if making 4 servings) into the pan. Cook until fragrant, 30-60 seconds. Stir in 3 cups water (6 cups for 4 servings), the seafood stock concentrates and a pinch of salt. Bring to a boil. Cook, stirring occasionally, until the water has evaporated and the rice is tender, 15-20 minutes. Tip: If the liquid evaporates before the rice is fully cooked, add a splash of water.
4. Meanwhile, in a small bowl, combine the mayonnaise and a pinch of the remaining garlic to taste. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
5. Rinse the shrimp under cold water and pat dry with paper towels. Season all over with salt, pepper and the remaining smoked paprika. When the rice is almost finished, heat a large drizzle of olive oil in a second large pan over high heat. Once hot, add the shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
6. Once the rice is finished, turn off the heat and stir in the peas. Taste and adjust seasoning with salt and pepper. Top with the cooked shrimp and drizzle with the garlic aioli. Tip: Serve directly from the pan for a family-style paella experience.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for its creamy texture, but you can substitute with short-grain white rice or bomba rice. Adjust cooking time as needed.

How do I prevent the rice from burning?

Stir occasionally and keep the heat at medium-low after adding the liquid. If the rice starts to stick, add a splash of water.

Can I make this paella without seafood?

Yes, you can omit the shrimp and use chicken or vegetable stock. Add more chorizo or vegetables like artichokes for a hearty dish.