Smoky Shrimp and Chorizo Paella with Garlic Aioli

There’s something magical about a steaming skillet of paella, loaded with smoky spices, tender seafood and crispy chorizo. This version brings all the vibrant flavors of coastal Spain to your kitchen without any special equipment or hours of stirring. In just 40 minutes, you’ll have a festive, satisfying meal that’s perfect for weeknights or casual gatherings.

The combination of arborio rice, smoked paprika and turmeric creates a beautiful golden base, while juicy shrimp and savory chorizo add hearty texture. A quick homemade garlic aioli drizzled on top ties everything together. Feel free to serve it straight from the pan-it’s completely authentic and makes for a stunning presentation.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 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 dried chorizo into thin rounds. Peel and mince the garlic cloves.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced bell pepper and chorizo. Cook, stirring occasionally, until the pepper is slightly softened and the chorizo is lightly browned, about 2-3 minutes.
3. Stir in the arborio rice, half of the minced garlic, half of the smoked paprika and half of the turmeric (use all the turmeric if making 4 servings). 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, then reduce heat and simmer, stirring occasionally, until the liquid is absorbed 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, prepare 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 to taste.
5. Rinse the shrimp under cold water and pat dry with paper towels. Season the shrimp with the remaining smoked paprika, salt and pepper. When the rice is almost done, heat a generous 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. Remove from heat.
6. When 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 the garlic aioli over everything. For an authentic family-style meal, serve directly from the pan.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for paella because it absorbs liquid well and becomes creamy while still holding its shape. You can substitute with another short-grain rice like bomba or calasparra, but avoid long-grain rice as it won’t yield the same texture.

Do I need a special paella pan?

No, a large skillet or sauté pan works perfectly. The key is to use a pan wide enough to spread the rice in a thin layer so it cooks evenly.

Can I make this ahead of time?

Paella is best enjoyed fresh, but you can prepare the components ahead. Cook the rice and chorizo mixture, then reheat gently before adding the shrimp and peas. The aioli can be made up to a day in advance and refrigerated.