Smoky Shrimp and Chorizo Paella with Garlic Aioli

This vibrant Spanish-inspired dish brings together smoky chorizo, succulent shrimp and tender rice in one glorious skillet. Infused with paprika and turmeric, every bite is packed with warm, aromatic flavor. The bell pepper adds a touch of sweetness, while the peas offer a pop of color and freshness.

Best of all, you don’t need a special paella pan or an outdoor fire-just a large skillet and 40 minutes. Drizzle with a simple garlic aioli for a creamy, tangy finish. Serve straight from the pan for an authentic, family-style meal that feels like a celebration.

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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 produce. Halve, core and thinly slice bell pepper into strips. Thinly slice chorizo into rounds. Peel and mince garlic.
2. 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. Stir rice, half the garlic, half the paprika (you’ll use the rest later) and half the turmeric (all the turmeric for 4 servings) into pan; cook until fragrant, 30-60 seconds. Stir in 3 cups water (6 cups for 4), 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.
4. While rice cooks, in a small bowl, combine mayonnaise with a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Rinse shrimp under cold water, then pat dry with paper towels. Season all over with remaining paprika, salt and pepper. 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.
6. 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. TIP: Serve directly from pan for a family-style paella experience.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for its creamy texture, but you can substitute with bomba or short-grain rice. Adjust liquid and cooking time as needed.

How do I prevent the shrimp from overcooking?

Cook shrimp just until opaque and pink, about 3-4 minutes over high heat. Remove from pan immediately to avoid rubbery texture.

Can I make this dish ahead?

Paella is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently with a splash of water to restore moisture.