Easy Skillet Shrimp and Chorizo Paella with Smoky Paprika

There’s something magical about a steaming skillet of paella, loaded with smoky chorizo, sweet bell peppers and plump shrimp. This version captures all the vibrant flavors of Spain without requiring a special pan or an open 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 every grain of arborio rice with warmth and color. A quick garlic aioli adds a creamy, tangy finish. Serve it straight from the skillet for an authentic touch-and don’t forget the sangria!

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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. Wash and dry all produce. Halve, core and thinly slice the bell pepper into strips. Slice the chorizo into thin rounds. Peel and mince the garlic.
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 minced garlic, half the smoked paprika and half the turmeric (use all the turmeric for 4 servings) into the pan. Cook until fragrant, 30-60 seconds. Pour in 3 cups of water (6 cups for 4 servings), the seafood stock concentrates and a pinch of salt. Bring to a boil. Cook, stirring occasionally, until the liquid 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. While the rice cooks, make the garlic aioli: In a small bowl, combine the mayonnaise with 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.
5. Rinse the shrimp under cold water and pat dry with paper towels. Season all over with the remaining smoked paprika, salt and pepper. When the rice is almost done, 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. Turn off the heat.
6. Once the rice is done, 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 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 stays creamy. You can substitute with bomba or another short-grain rice, but avoid long-grain rice as it won’t yield the same texture.

How do I know when the shrimp is cooked?

Shrimp cooks quickly-it turns opaque and pink and curls into a ‘C’ shape. Overcooking makes it rubbery, so remove it from heat as soon as it’s no longer translucent.

Can I make this dish ahead of time?

Paella is best served fresh, but you can prepare the components in advance. Cook the rice and chorizo, then reheat gently before adding the shrimp and aioli.