Weeknight Shrimp Paella

Ready in 30 minutes, packed full of protein, and filled with Spanish flavors, this easy shrimp paella with chorizo sausage is perfect for a well-balanced weeknight meal. Plus, it stores well in the fridge or freezer so you can enjoy leftovers for days to come.

Paella is a traditional Spanish dish that originated in Valencia, and is one of the best-known dishes in Spanish cuisine. There are many different versions of paella, from chicken to seafood and everywhere in between, however, paella came from humble beginnings as it originated as a dish made by farmers and laborers who cooked rice, mixed with anything they could find, over a wood fire for a lunchtime meal. It is said that the word “paella” may come from the Arab word “baqiyah”, which means “leftovers”, further alluding to its humble beginnings, however, it has also been suggested that “paella” is actually named after the cooking pan itself; also known as ” la patella”.

Today, paella is typically cooked over an open fire in a traditional paella pan and can be made with any combination of rice, chicken, fish, shellfish, eel, rabbit, squid, artichokes, snails, beans, peppers, and a variety of vegetables. However, regardless of what combination you choose, the key to a good paella is the use of medium-grain white rice paired with fragrant spices such as saffron and paprika.

This easy shrimp paella is a simple take on a more traditional paella, which is what makes it a great weeknight dinner. Complete with Arborio rice, chorizo, shrimp, and fragrant spices, this weeknight shrimp paella is a quick and easy dinner idea the whole family is sure to love!

Weeknight Shrimp Paella

Author: Stephanie Kay

This Spanish-inspired shrimp paella is full of fragrant flavours while still being quick and easy to prepare. Ready in under 30 minutes, this recipe a delicious gluten-free dinner idea the whole family will love!

• Author: Stephanie Kay
• Prep Time: 5
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Mains
• Method: Stovetop
• Cuisine: Spanish

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Ingredients

• 2 tablespoons olive oil
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 large tomato, diced
• 1 red bell pepper, diced
• 3 ounces dried chorizo, diced
• 1 ½ cups Arborio or short-grain white rice, dry
• 1 ½ teaspoons paprika
• 1 pinch saffron (optional)
• ¼ teaspoon sea salt
• 1 pinch black pepper
• 3 cups chicken or vegetable broth
• 1 cup peas, fresh or frozen
• 1 pound shrimp, thawed

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Instructions

1. In a large cast-iron pan or heavy bottom skillet, warm olive oil on medium heat.
2. Add onion and garlic and cook for 2-3 minutes until tender. Add bell pepper and diced chorizo and cook for an additional 2-3 minutes until fat renders slightly and it begins to brown.
3. Add rice, tomato, paprika, salt and pepper and cook, stirring frequently, for approximately 1 minute until fragrant.
4. Add broth and saffron (optional) and bring to a simmer, cover and cook without stirring until the rice is tender and most of the liquid is absorbed, approximately 18 to 20 minutes.
5. Once complete, add peas and shrimp, submerging them slightly in remaining liquid, and cook for an additional 3-4 minute until opaque.
6. Season with additional salt and pepper to taste and serve immediately, or store in the fridge in an airtight container for up to 3 days.