Smoky Shrimp and Chorizo Paella with Bell Peppers and Peas

This vibrant shrimp and chorizo paella brings the bold, smoky flavors of Spain straight to your kitchen. Tender arborio rice is infused with smoked paprika and turmeric, then loaded with crispy chorizo, sweet bell pepper strips and juicy shrimp. A drizzle of homemade garlic aioli adds a creamy, tangy finish that ties everything together.

Best of all, this paella comes together in a single skillet with no special equipment required. In just 40 minutes, you’ll have a festive, family-style meal that’s perfect for weeknights or casual gatherings. Serve it straight from the pan for an authentic touch!

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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 dried 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 pepper is slightly softened and the chorizo is lightly browned, about 2-3 minutes.
3. Stir in the rice, half the minced garlic, half the smoked paprika and half the turmeric (use all the turmeric if making 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. 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.
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 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 becomes creamy. You can substitute with another short-grain rice, but cooking times may vary.

What can I use instead of seafood stock concentrate?

You can substitute with 1 cup of fish or chicken broth plus a pinch of salt. Adjust seasoning to taste.

Can I make this paella ahead of time?

Paella is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water.