Smoky Shrimp and Chorizo Paella with Garlic Aioli

There’s something magical about a steaming pan of paella, loaded with smoky spices, tender shrimp and crispy chorizo. This version skips the fuss of traditional paella-no special pan or open fire needed-and comes together in just 40 minutes. It’s the kind of meal that feels like a celebration, whether you’re serving it for a weeknight dinner or a casual gathering.

With its vibrant colors from bell pepper, peas and a golden turmeric rice base, this dish is as beautiful as it is delicious. And the best part? You can eat it straight from the skillet, just like they do in Spain. Pair it with a cold glass of sangria and you’re in for a treat.

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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. Thinly slice the chorizo into 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, 2-3 minutes.
3. Stir in the rice, half the garlic, half the smoked paprika and half the turmeric (use all the turmeric for 4 servings). Cook until fragrant, 30-60 seconds. Add 3 cups water (6 cups for 4 servings), the seafood stock concentrates and a pinch of salt. Bring to a boil, then 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 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. 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 season with salt and pepper. Top 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 of its high starch content, which gives the dish its signature creamy texture. Short-grain rice like bomba or calasparra also works well. Avoid long-grain rice, as it won’t absorb the liquid properly.

Can I make this paella ahead of time?

Paella is best enjoyed fresh, but you can prepare the components in advance. Cook the rice and shrimp separately, then combine and reheat gently. Add the peas just before serving to keep them bright green.

Is this dish spicy?

The chorizo and smoked paprika add a mild, smoky warmth rather than intense heat. If you prefer more spice, you can add a pinch of cayenne or red pepper flakes along with the paprika.