Smoky Shrimp and Chorizo Paella with Garlic Aioli

There’s something magical about a steaming skillet of paella, loaded with succulent shrimp, crispy chorizo and sweet bell peppers. This version brings all the bold, smoky flavors of Spain straight to your kitchen-no special pan or open fire required. In just 40 minutes, you can enjoy a vibrant, satisfying meal that feels like a mini vacation.

The secret lies in the aromatic spices: smoked paprika and turmeric infuse the rice with a warm, golden hue, while a quick garlic aioli adds a creamy, tangy finish. Best of all, it’s completely acceptable (even authentic!) to eat straight from the skillet. Grab a spoon and dig in!

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Halve, core and thinly slice the bell pepper into strips. Slice the chorizo into thin rounds. Peel and mince the garlic.
2. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the bell pepper and chorizo. Cook, stirring occasionally, until the pepper softens slightly 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 for 4 servings). Cook until fragrant, 30-60 seconds. Add 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 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. 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 with salt, pepper and the remaining smoked paprika. Heat a drizzle of olive oil in a separate large skillet over high heat. 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 paella with the cooked shrimp and drizzle with the garlic aioli. Serve directly from the skillet 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 use short-grain white rice or bomba rice if available. Adjust liquid and cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore moisture.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check the labels on your stock concentrate and mayonnaise to be sure.