One-Pan Spanish Shrimp and Chorizo Paella with Smoky Paprika

Imagine the aroma of smoky paprika and turmeric filling your kitchen as tender shrimp, crispy chorizo and sweet bell pepper mingle with perfectly cooked rice. This one-pan Spanish-inspired paella delivers all the flavor of a seaside vacation without the fuss. Best of all, you don’t need a special pan or a fire-just a skillet and 40 minutes.

This dish is a celebration of bold, simple ingredients. The rice absorbs the savory seafood stock and spices, while the garlic aioli adds a creamy, tangy finish. Serve it straight from the pan for an authentic, family-style meal that pairs perfectly with a glass of 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. Prepare the ingredients: Wash and dry produce. Halve, core and thinly slice the bell pepper into strips. Thinly slice the chorizo into rounds. Peel and mince the garlic.
2. Cook the chorizo and pepper: 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 pepper is slightly softened and the chorizo is lightly browned, about 2-3 minutes.
3. Toast the rice and spices: Stir in the rice, half the minced garlic, half the smoked paprika and half the turmeric (use all spices for 4 servings). Cook until fragrant, 30-60 seconds.
4. Simmer the paella: Add 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 done, add a splash more water.
5. Make the garlic aioli: While the rice cooks, combine the mayonnaise with a pinch of the remaining minced garlic in a small bowl. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
6. Cook the shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Season all over with salt, pepper and the remaining smoked paprika. 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.
7. Finish and serve: 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, drizzle with the garlic aioli and serve directly from the pan for a family-style presentation.

Recipe Tips

FAQ

Can I use a different type of rice?

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

How do I store leftovers?

Store any leftover paella in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to prevent drying out.

Can I make this dish without seafood stock?

Yes, you can use chicken or vegetable stock instead. The flavor will be slightly different, but still delicious. Add a pinch of saffron for extra color and aroma if desired.