One-Pan Spanish Shrimp and Chorizo Rice with Smoky Paprika and Garlic Aioli

Transport your taste buds to the Spanish coast with this vibrant one-pan rice dish. Smoky paprika and golden turmeric infuse every grain, while crispy chorizo and tender shrimp add layers of texture and flavor. Best of all, it comes together in a single skillet-no special paella pan required.

Finished with a drizzle of creamy garlic aioli and sweet peas, this meal is perfect for a weeknight adventure. Serve it straight from the pan for an authentic, family-style experience that pairs beautifully with a glass of sangria.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 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

4 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. Prepare the vegetables and chorizo: Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Thinly slice chorizo into rounds. Peel and mince garlic.
2. Cook bell pepper and chorizo: Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and chorizo. Cook, stirring occasionally, until bell pepper is slightly softened and chorizo is lightly browned, 2-3 minutes.
3. Toast rice and spices: Stir rice, half the garlic, half the smoked paprika and half the turmeric (use all turmeric for 4 servings) into the pan; cook until fragrant, 30-60 seconds.
4. Simmer the rice: Stir in 3 cups water (6 cups for 4 servings), seafood stock concentrates and salt. Bring to a boil. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. Tip: Add a splash more water if liquid evaporates before rice is fully cooked.
5. Make garlic aioli: While rice cooks, in a small bowl, combine mayonnaise with a pinch of remaining garlic to taste. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Cook the shrimp: Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt, pepper and remaining smoked paprika. When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Turn off heat.
7. Finish and serve: Once rice is done, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp and drizzle with garlic aioli. 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 because it releases starch and creates a creamy texture. You can substitute with another short-grain rice like bomba or sushi rice, but avoid long-grain varieties as they won’t absorb liquid the same way.

How do I prevent the rice from burning?

Stir occasionally and keep the heat at a steady medium-low after boiling. If the liquid evaporates too quickly, add a splash of water. The rice should be tender and slightly al dente.

Can I make this dish ahead of time?

Yes, but it’s best served fresh. To reheat, add a splash of water and warm gently in a pan over low heat, stirring occasionally. The shrimp may become slightly tougher upon reheating.