There’s something magical about a well-made paella. While traditionalists might argue about ingredients, this simplified one-pan version brings together the bold flavors of Spain in a weeknight-friendly format. The combination of succulent shrimp and spicy chorizo creates a dish that’s both comforting and exotic. This streamlined version brings together succulent shrimp and flavorful chorizo in a one-pan preparation that’s perfect for both weeknight dinners and casual entertaining.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 pound Spanish chorizo, sliced into thin rounds
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- ½ teaspoon smoked paprika
- ½ teaspoon saffron threads (soaked in 2 tablespoons warm water)
- 1 cup short-grain rice (Bomba or Arborio)
- 1 quart chicken broth
- ¼ cup dry white wine (optional)
- 1 pound large shrimp, peeled and deveined
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Heat the Base: In a large paella pan or wide skillet, heat olive oil over medium-high heat until shimmering.
- Develop Flavors: Add chorizo slices and cook until they begin to brown and release their flavorful oils, about 3-4 minutes.
- Build the Sofrito: Add the chopped onion and minced garlic to the pan. Cook until softened and fragrant, about 5 minutes, stirring occasionally.
- Add Aromatics: Stir in the smoked paprika and saffron with its soaking liquid. The saffron will begin to release its distinctive color and aroma.
- Toast the Rice: Add the rice to the pan, stirring well to coat with the oil and spices. Let it toast for 1-2 minutes to develop flavor.
- Add Liquids: Pour in the chicken broth and wine (if using). Bring to a simmer, then reduce heat to maintain a gentle bubble.
- Cook Rice: Let it cook uncovered for about 15 minutes, or until most of the liquid is absorbed but not completely dry. Avoid stirring during this time to allow the bottom layer to develop a crispy crust.
- Add Shrimp: Arrange the shrimp on top of the rice in a decorative pattern. Cover with foil and cook for an additional 3-5 minutes until the shrimp are pink and cooked through.
- Rest and Serve: Remove from heat, let rest covered for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
Pro Tips
- Use cured Spanish chorizo rather than fresh Mexican chorizo for authentic flavor
- While saffron is expensive, even a small amount adds distinctive color and flavor
- Don’t skip the resting time – it allows the flavors to meld and the rice to fully absorb any remaining liquid
- Look for that golden-brown crust (socarrat) on the bottom – it’s a prized feature of well-made paella
- Serve directly from the pan for both authenticity and to maintain the proper temperature
This one-pan paella brings together the best of Spanish coastal cooking with minimal fuss and cleanup. The combination of smoky chorizo and sweet shrimp creates a dish that’s sure to become a family favorite.