Smoky Shrimp and Chorizo Paella with Garlic Aioli

Imagine the vibrant flavors of coastal Spain brought right to your stovetop-no special pan or open fire required. This shrimp and chorizo paella is infused with smoked paprika and turmeric, giving the rice a beautiful golden hue and a deep, smoky aroma. Tender strips of bell pepper, crispy chorizo and juicy shrimp come together in one skillet for a satisfying meal that feels festive yet approachable.

What makes this recipe truly shine is the quick garlic aioli drizzled on top. It adds a creamy, tangy finish that balances the rich spices. Best of all, the entire dish comes together in about 40 minutes, making it perfect for a busy weeknight or a casual gathering. Serve it straight from the pan for an authentic, family-style experience.

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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 bell pepper into strips. Thinly slice chorizo into rounds. Peel and mince garlic.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and chorizo. Cook, stirring occasionally, until bell pepper is slightly softened and chorizo is lightly browned, 2-3 minutes.
3. Stir rice, half the garlic, half the paprika (you’ll use the rest later) and half the turmeric (all the turmeric for 4 servings) into pan; cook until fragrant, 30-60 seconds. Stir in 3 cups water (6 cups for 4), stock concentrates and salt. Bring to a boil. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. TIP: Add a splash more water if liquid evaporates before rice is fully cooked.
4. While rice cooks, in a small bowl, combine mayonnaise with a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Rinse shrimp under cold water, then pat dry with paper towels. Season all over with remaining paprika, salt and pepper. When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Turn off heat.
6. Once rice is done, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp and drizzle with garlic aioli. TIP: Serve directly from pan for a family-style paella experience.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for its creamy texture, but you can substitute with another short-grain rice like bomba or calasparra. Adjust cooking time as needed.

Can I make this dish ahead of time?

Paella is best enjoyed fresh, but you can prepare the components ahead. Cook the rice and chorizo mixture, then reheat and add the shrimp just before serving.

What can I use instead of seafood stock concentrate?

You can substitute with 1 cup of fish or chicken broth plus a pinch of saffron for color and flavor. Adjust salt accordingly.