Shrimp and Chorizo Paella-Style Skillet
Golden-seared slices of spicy chorizo and plump shrimp sit atop glossy, saffron-tinged short-grain rice studded with sweet peas and tomato. The dish combines crunchy bits of caramelized sausage, tender seafood, and a slightly creamy pan-cooked rice finish for a lively mix of textures and bold, smoky-sweet flavors.
Swap-ins and small tweaks are straightforward: use smoked paprika if you don’t have saffron (use 1 tsp extra) or swap chicken stock for vegetable stock for a pescatarian version but keep the chorizo out in that case. If you prefer milder heat, choose mild chorizo or reduce the paprika and add a pinch of cayenne only if wanted. Use frozen peas straight from the freezer and they’ll thaw quickly in the warm rice.
Serve straight from the skillet for casual weeknight dinners, tapas-style gatherings, or weekend lunches. Garnish with lemon wedges and chopped parsley and pair with a simple green salad or crusty bread to soak up the pan juices. Leftovers reheat well on the stovetop with a splash of stock or water to loosen the rice.
How to Make It
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1
Toast saffron: Place saffron threads in a small bowl and pour 2 tbsp hot chicken stock over them; set aside to infuse while you cook.
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2
Prepare aromatics: Finely dice the onion and mince the garlic; chop the tomato and parsley; slice the chorizo into 1cm rounds.
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3
Brown chorizo: Heat 1 tbsp olive oil in a large ovenproof skillet or heavy sauté pan over medium-high heat. Add chorizo slices and cook until browned and some fat renders, about 3–4 minutes. Transfer chorizo to a plate, leaving the oil in the pan.
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4
Sauté vegetables: Reduce heat to medium, add remaining 1 tbsp olive oil if pan is dry, then add diced onion. Sauté until translucent, 3–4 minutes. Add garlic and smoked paprika and cook 30 seconds until fragrant.
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5
Add rice and tomato: Stir in the short-grain rice and chopped tomato, coating the rice in the oil and cooking 1–2 minutes to toast lightly.
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6
Add stock and saffron: Pour in remaining chicken stock and the saffron infusion, stir to combine, and season with salt and pepper. Bring to a simmer over medium-high heat.
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7
Simmer without stirring: Reduce heat to medium-low and let the rice simmer gently, uncovered, without stirring, for 10 minutes. If the surface dries too quickly, lower heat slightly.
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8
Add shrimp, chorizo and peas: Nestle shrimp and browned chorizo into the rice, sprinkle frozen peas over the top, and continue simmering until shrimp are pink and rice is tender, about 5–7 more minutes. If rice is still firm, add up to 60 ml hot stock and continue cooking 1–2 minutes.
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9
Finish with butter and rest: Remove skillet from heat, stir in butter for a glossy finish (or dot over the top and let melt), then cover with a lid or foil and rest 5 minutes to let flavors meld and any final steam finish the rice.
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10
Serve: Fluff gently with a fork, squeeze lemon over the top, scatter chopped parsley, and serve straight from the skillet with extra lemon wedges.
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