Saffron Shrimp and Chorizo Paella with Smoked Paprika and Peas

Paella is Spain’s most iconic rice dish, celebrated for its vibrant colors and deep, complex flavors. The star ingredient is saffron, whose delicate threads infuse the rice with a golden hue and an unmistakable aroma. But the true magic of paella lies in socarrat-the crispy, caramelized crust that forms on the bottom of the pan. It’s a textural treasure that every home cook can achieve with a little patience.

This version features tender shrimp and smoky chorizo, balanced by sweet peas and a hint of smoked paprika. The combination of seafood and pork is classic and the rice absorbs all the savory juices as it simmers. Serve it straight from the pan for a rustic, impressive meal that transports you to the Spanish coast.

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Ingredients

8 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Fresh Pork ChorizoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

unit SaffronView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve, peel and dice the onion. Mince or grate the garlic. Core, seed and dice the tomato. Halve the chorizo lengthwise, then slice into thin half-moons. Chop the parsley.
2. Bring 4 cups water, the saffron and the stock concentrates to a simmer in a medium pot.
3. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and cook 4-5 minutes until softened. Season with salt and pepper. Add the garlic and cook 30 seconds until fragrant. Add the chorizo, tomato and half the paprika; cook, tossing, 4-5 minutes until the chorizo renders its oil.
4. Add the arborio rice and toss to coat. Cook, stirring, for 1-2 minutes. Add 2 cups of the saffron stock (reserve the rest), bring to a boil, then reduce to a simmer. Cook 25-30 minutes, stirring occasionally, adding more stock as needed until the rice is almost al dente.
5. Stir the peas into the pan and increase heat to high for 3-4 minutes, until a golden brown crust (socarrat) forms on the edges. Do not stir the rice.
6. Season the shrimp with salt, pepper and the remaining paprika. Arrange the shrimp on top of the rice. Cover with foil or a lid and cook 2-3 minutes until the shrimp are pink and opaque.
7. Sprinkle with parsley, divide among bowls and serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice works well because it absorbs liquid and releases starch, creating a creamy texture. Bomba or Calasparra rice are traditional for paella, but arborio is a great substitute.

What is socarrat and why is it important?

Socarrat is the crispy, caramelized layer of rice that forms on the bottom of the pan. It’s considered the best part of paella and adds a delightful crunch and nutty flavor.

Can I make this dish ahead of time?

Paella is best enjoyed fresh, but you can prepare the ingredients in advance. Cook the paella just before serving to preserve the texture of the rice and the crispy socarrat.