Smoky Shrimp and Chorizo Paella with Garlic Aioli

There’s something magical about a steaming pan of paella, loaded with smoky chorizo, juicy shrimp and sweet bell peppers. This version captures all the vibrant flavors of coastal Spain without requiring any special equipment or a backyard fire. In just 40 minutes, you can have a festive, family-style dinner that feels like a celebration.

The secret lies in the aromatic blend of smoked paprika and turmeric, which infuses the arborio rice with a warm golden hue and deep, savory notes. Topping it all off is a silky garlic aioli that adds a creamy, tangy finish. Serve it straight from the skillet for an authentic touch-and maybe pour yourself a glass of sangria to complete the 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. Core, deseed and thinly slice the bell pepper. 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 in the rice, half the minced garlic, half the smoked paprika and half the turmeric (use all the turmeric if cooking for 4 servings). Cook until fragrant, 30 seconds to 1 minute. Add 3 cups of water (6 cups for 4 servings), the seafood stock concentrates and a pinch of salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the water has evaporated and the rice is tender, 15-20 minutes. If the liquid evaporates before the rice is fully cooked, add a splash more water.
4. Meanwhile, in a small bowl, combine the mayonnaise and a pinch of the remaining minced garlic (to taste). Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
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. Add the shrimp and cook, stirring occasionally, until opaque and cooked through, about 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 the rice with the cooked shrimp and drizzle generously with the 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 for paella because it absorbs liquid well and becomes creamy while still holding its shape. You can substitute with another short-grain rice like bomba or calasparra, but avoid long-grain varieties as they won’t yield the same texture.

Can I make this paella without seafood stock concentrate?

Yes, you can use fish or chicken broth as a substitute. You may need to add a little extra salt or a pinch of saffron for depth of flavor.

How do I store leftovers?

Store leftover paella in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore moisture.