Weeknight dinners can feel like a race against the clock, but this Easy Shrimp and Chorizo Paella brings vibrant flavors to your table with minimal fuss. With juicy shrimp, spicy chorizo, and aromatic rice, this dish captures the essence of traditional paella in a fraction of the time. Perfect for busy evenings, it’s a hearty and satisfying meal that doesn’t skimp on taste. Give it a try and transform your midweek routine into a culinary escape.
Steps
- Heat a large paella or sauté pan over medium heat and add the olive oil. Once the oil is hot, add the diced onion and sauté for about 5 minutes until it becomes soft and starts to turn golden. Stir in the minced garlic and cook for an additional 30 seconds.
- Mix in the tomato paste, cooking until it is fully combined with the onions and turns a rusty color, which should take about 2-3 minutes. Stir in the salt, smoked paprika, chili flakes, turmeric, and saffron until well incorporated.
- Add the rice to the pan, stirring until each grain is coated with oil and spices. Pour in the chicken stock, bringing the mixture to a gentle simmer.
- Lower the heat and let the mixture simmer for around 10 minutes. Add the sliced chorizo and continue cooking for about 5 more minutes.
- Arrange the shrimp on top of the rice, pressing them slightly into the rice so they are almost submerged in the liquid. Cook for an additional 5-10 minutes until the liquid has evaporated.
- Sprinkle freshly chopped parsley over the dish before serving. Enjoy your homemade shrimp and chorizo paella!
Ingredients
- 2 tablespoons olive oil
- 1.5 cups bomba rice or Arborio rice
- 3 cups chicken stock
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon saffron threads (about 2 pinches)
- ½ teaspoon turmeric
- ½ teaspoon red chili flakes or 2 chili de arbol
- 1 teaspoon kosher salt
- 8 ounces Spanish chorizo, dried and cured, sliced into rounds
- 1 pound raw shrimp
- Fresh chopped parsley
FAQ
- What is the origin of Paella?
- Paella is a traditional rice dish that originated in the Valencia region of Spain. The name “paella” comes from the word “paelle,” which means “pan.”
- What type of rice is best for making Paella?
- The ideal rice for Paella is a short-grain white rice such as Bomba or redondo rice. If these are unavailable, Arborio rice is a good alternative.
- Which spices are essential for Paella?
- Saffron and smoked paprika are crucial spices for achieving the authentic flavor of Paella, providing vibrant color and a smoky taste.
- What proteins can be used in Paella?
- While the recipe features chorizo and shrimp, you can use a variety of proteins such as mussels, clams, squid, fish, or even omit meat for a vegetarian version.
- How can I prevent the Paella from burning at the bottom?
- To avoid burning, use a pan with a thicker base for better heat distribution. If using an electric stove, keep the heat on low and monitor closely.
- What substitutes can I use if I can’t find specific ingredients?
- If Bomba rice is unavailable, use Arborio rice. For Spanish chorizo, alternatives like andouille sausage or kielbasa can be used, ensuring they are pre-cooked varieties.
Tips
- Choose the Right Rice: Use bomba rice or Arborio as alternatives if you can’t find traditional paella rice. Make sure to follow the package instructions for the correct amount of liquid to achieve the best texture.
- Monitor the Heat: If you’re using an electric stove, keep the heat low and use a pan with a thicker base to distribute heat evenly and prevent the bottom of the paella from burning.
- Add Saffron and Smoked Paprika: These spices are essential for authentic paella flavor, providing the classic taste and aroma. Don’t skip these ingredients for the best results.
- Use Suitable Chorizo: Opt for Spanish chorizo, which is dried and cured, to add a smoky flavor. If unavailable, consider using andouille sausage or Kielbasa as a substitute.