Saffron Shrimp Paella with Roasted Peppers & Chorizo
Shrimp Paella
A vibrant Spanish paella with saffron, shrimp, chorizo, and roasted peppers—perfect for sharing.
Nutrition (per serving)
This paella is the kind of dish that turns an ordinary night into a celebration. Earthy saffron threads color the rice a warm gold while smoky chorizo and sweet roasted peppers mingle with plump shrimp — bright, savory, and meant to be shared straight from the pan.
The technique is simple: build flavor in stages, add the rice and stock, then resist the urge to stir so the bottom crisps into a beloved socarrat. It’s a relaxed, social dish that’s as rewarding to cook as it is to eat.
Ingredients
- Olive oil:3 tbsp
- Shrimp, large, peeled and deveined:1 lb
- Short-grain rice (Bomba or Arborio):1 1/2 cups
- Spanish chorizo, sliced:6 oz
- Boneless skinless chicken thighs, cut into pieces:1/2 lb
- Chicken stock, low-sodium:4 cups
- Saffron threads:1/4 tsp
- Warm water (to steep saffron):2 tbsp
- Red bell pepper, sliced:1 pieces
- Yellow bell pepper, sliced:1 pieces
- Yellow onion, finely chopped:1 pieces
- Garlic cloves, minced:4 pieces
- Dry white wine:1/2 cup
- Smoked paprika:1 tsp
- Frozen peas:1/2 cup
- Butter:1 tbsp
- Bay leaf:1 pieces
- Salt:1 1/2 tsp
- Black pepper:1/2 tsp
- Fresh parsley, chopped:1/4 cup
- Lemon, cut into wedges:1 pieces
Instructions
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Steep saffron: crush saffron threads lightly and steep in 2 tbsp warm water for 5 minutes.
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Heat a large paella pan or wide skillet over medium heat. Add 1 tbsp olive oil and brown chorizo slices until they release oil, about 3 minutes; remove and set aside.
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Add another 1 tbsp olive oil and brown chicken pieces until just cooked, 4–5 minutes; remove and set with chorizo.
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Add remaining oil, then sauté chopped onion and sliced peppers until softened, about 6 minutes. Stir in garlic and smoked paprika and cook 1 minute more.
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Add rice to the pan and toast for 2 minutes, stirring to coat each grain with oil and flavor.
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Deglaze with white wine, scraping any browned bits from the pan. Let the wine reduce about 1–2 minutes.
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Return chorizo and chicken to the pan. Pour in chicken stock and the saffron with its soaking liquid. Add bay leaf, salt, and pepper; stir once to distribute.
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Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered without stirring for 15 minutes so rice absorbs liquid and a crust begins to form on the bottom.
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Scatter shrimp and peas across the rice, tucking shrimp slightly into the rice. Continue to simmer until rice is tender and shrimp are opaque, about 6–8 more minutes. If needed, add up to 1/4 cup more stock.
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Turn heat up for the last 1–2 minutes to encourage a light socarrat (crispy bottom), then remove from heat and dot with butter. Cover loosely with foil and rest 5 minutes.
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Discard bay leaf, fluff the rice gently with a fork, garnish with chopped parsley and lemon wedges, and serve straight from the pan.
Tips & Notes
- For the best texture, use short-grain rice (Bomba or Arborio) — it absorbs liquid without getting mushy.
- Resist stirring after adding the stock so the socarrat (crispy bottom) can form — it’s the soul of a great paella.
- If you don’t have a paella pan, use the widest, flattest skillet you own for even cooking.
