Quick skillet paella with shrimp and chorizo
A weeknight paella-style rice: precooked rice crisped in a smoky chorizo, saffron and paprika base with shrimp and peas. Not traditional, but very good.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 3
- Per serve
- 640 kcal
Ingredients
Method
Heat the oil in a 12-inch skillet over medium heat. Add the chorizo and cook until it releases its red oil and the edges crisp. Chop the onion while it cooks.
Add the onion and bell pepper with a pinch of salt and cook, stirring, until soft. Prep the garlic and pat the shrimp dry meanwhile.
Stir in the garlic, smoked paprika, saffron and tomato paste for 1 minute until fragrant and brick red. Pour in the stock and bring to a bubble.
Scatter in the rice and stir once to coat it in the sauce, then spread it into a flat, even layer. Nestle the shrimp into the top and scatter over the peas. Cook without stirring until the shrimp are pink underneath, then flip them.
Keep cooking, still without stirring, until the liquid is absorbed and the shrimp are pink all over and opaque in the center. Turn the heat to medium-high for the last minute so the bottom crisps; you'll hear it crackle.
Taste and season with salt and pepper. Scatter with parsley and serve from the pan with lemon wedges to squeeze over.
Tips
- This is a quick paella-style rice, not a true paella, which is made with short-grain rice like bomba cooked from raw for about 30 minutes. Precooked rice gets you the flavor fast.
- The crispy bottom layer (socarrat) is the best bit. Use a wide pan so the rice is thin, and don't stir once it's spread out.
- For gluten-free, check that your stock and chorizo are labeled gluten-free.
