Easy Shrimp and Chorizo Paella with Peas and Bell Pepper

Imagine a dish that transports you to the sunny coast of Spain with every bite-that’s exactly what this shrimp and chorizo paella delivers. Infused with smoky paprika and golden turmeric, studded with tender shrimp, crispy chorizo and sweet bell pepper strips, this one-skillet meal is both festive and surprisingly simple to make.

No need for a special paella pan or an open fire; all you need is a large skillet and 40 minutes. Serve it straight from the pan for an authentic experience and pair with a glass of sangria if you’re feeling extra celebratory.

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Ingredients

3 ounce Dried ChorizoView ingredient guideLike ingredientDislike ingredient

6 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a large skillet over medium-high heat. Add the sliced chorizo and cook until crispy, about 3-4 minutes. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Add the sliced bell pepper to the skillet and cook until softened, about 3 minutes. Add the minced garlic, smoked paprika and turmeric and cook for 1 minute until fragrant.
3. Stir in the Arborio rice, coating it with the spices and oil. Cook for 1 minute.
4. Dissolve the seafood stock concentrate in 1.5 cups of hot water. Pour the stock into the skillet and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
5. Nestle the shrimp into the rice, then scatter the peas and cooked chorizo on top. Cover and cook for another 5-7 minutes, until the shrimp are pink and cooked through and the rice is tender.
6. While the paella cooks, make the garlic aioli: mix the mayonnaise with a pinch of salt and a small amount of minced garlic (or garlic powder) to taste. Set aside.
7. Remove the skillet from heat and let it rest, covered, for 2 minutes. Serve the paella with a drizzle of garlic aioli on top.

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 Calasparra, but avoid long-grain rice as it won’t give the same result.

Can I make this paella ahead of time?

Paella is best served fresh, but you can reheat leftovers in a skillet with a splash of water or broth to refresh the rice.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check the labels on your chorizo and stock concentrate to confirm.