Description

This simple and flavorful paella dish is a great weeknight meal. It’s packed with flavor from smoked chorizo, saffron, and a variety of vegetables. The best part is that it’s all cooked in one pan, making cleanup a breeze!

Ingredients

Units Scale

2 tablespoons extra-virgin olive oil
5 ounces cooked smoked Spanish chorizo sausage, cut into 1/2-inch rounds (the kind that is dried and cured, NOT Mexican chorizo which is ground)
1 medium sweet onion, cut into 1-inch wedges
3 cloves garlic, minced
2 tablespoons tomato paste
3/4 teaspoon paprika (sweet or smoked)
2 teaspoons kosher salt (not table salt)
Few turns freshly cracked black pepper
Pinch of saffron threads
1 1/2 cups Arborio rice
3 1/2 cups low sodium chicken stock
1 pound medium shrimp, thawed if frozen, peeled and deveined, tails on or off
1/2 cup frozen peas, thawed
2 tablespoons finely chopped parsley

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Instructions

Heat oil and cook chorizo and onion: Heat olive oil in a 12 to 14-inch paella pan or large stainless-steel skillet over medium-high heat. Once hot, add chorizo and onion and cook until browned and fragrant, about 3 minutes.
Add garlic and tomato paste: Stir in garlic and cook for 30 seconds, until fragrant. Add tomato paste and cook until combined.
Add spices and rice: Stir in paprika, salt, pepper, and saffron. Add rice and stir to coat.
Add broth and bring to a boil: Pour in chicken stock and bring to a boil. Gently flatten the rice with the back of a spatula. Reduce heat to low and simmer, without stirring, for 15 minutes, or until the rice is just under al dente.
Add shrimp and peas: Gently stir in shrimp and peas. Cook for 10 minutes, or until the liquid is absorbed.
Serve: Sprinkle with parsley and serve immediately.

Notes

Paella pan: A paella pan is ideal, but a large skillet or Dutch oven can also be used.
Spanish chorizo: Use Spanish chorizo for its smoky flavor. If you can’t find it, use Mexican chorizo, but adjust the seasoning accordingly.
Don’t stir too much: Once the rice is simmering, avoid stirring it too much, as this can prevent the rice from forming a crust.
Adjust cooking time: The cooking time will depend on the type of rice you use. Arborio rice takes about 15 minutes, while other types of rice may take longer.
Optional toppings: You can add other toppings to your paella, such as olives, capers, or a fried egg.

Nutrition

Serving Size: 1 Serving
Calories: 520kcal
Sugar: 3g
Sodium: 850mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 28g
Cholesterol: 110mg