Shrimp and Sausage Paella

Dive into the vibrant flavors of Spain with this Shrimp and Sausage Paella, a mouthwatering one-pan meal that’s as visually stunning as it is delicious. Featuring plump, juicy shrimp and smoky Spanish chorizo, this recipe combines bold proteins with the aromatic richness of saffron-infused short-grain rice. The golden, caramelized crust at the bottom of the pan (socarrat) is a hallmark of authentic paella, achieved by simmering the rice without stirring. A medley of sautéed onions, red bell peppers, garlic, and paprika adds layers of savory depth, while peas and fresh parsley bring a pop of color and freshness. Finished with a spritz of lemon juice, this dish is perfect for hosting or a cozy family dinner, delivering authentic Mediterranean flair in just an hour. Easy to make and bursting with flavor, it’s a celebration of Spanish cuisine everyone will savor!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 8 ounces Spanish chorizo sausage, sliced
• 1 pound medium shrimp, peeled and deveined
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1.5 cups short-grain rice (preferably Bomba or Arborio)
• 4 cups chicken stock
• 0.5 cup dry white wine
• 0.25 teaspoons saffron threads, soaked in 2 tablespoons of warm water
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 cup frozen peas
• 0.25 cup fresh parsley, chopped
• 6 lemon wedges, for serving

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium heat. Add the chorizo slices and cook for 3 minutes, until browned. Remove the chorizo and set aside.

Step 2

In the same pan, add the shrimp and cook for 2-3 minutes per side, until pink and slightly golden. Remove and set aside with the chorizo.

Step 3

Add the remaining 1 tablespoon of olive oil to the pan. Sauté the diced onion and red bell pepper for 5 minutes, until softened.

Step 4

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Add the rice to the pan and toast for 2 minutes, stirring frequently.

Step 6

Deglaze the pan with the white wine, stirring to scrape up any browned bits. Allow the wine to reduce for 2-3 minutes.

Step 7

Pour in the chicken stock, saffron with its soaking water, paprika, salt, and black pepper. Bring the mixture to a gentle boil.

Step 8

Reduce the heat to low and simmer uncovered for 20 minutes, without stirring, until most of the liquid is absorbed and the rice is tender.

Step 9

Return the chorizo and shrimp to the pan, along with the frozen peas. Allow to cook for another 5 minutes, until heated through.

Step 10

Remove the pan from the heat and cover with a clean kitchen towel. Let the paella rest for 5 minutes.

Step 11

Garnish with chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(3151.2g)

Amount per serving	% Daily Value*
Calories	2812.1

Total Fat 137.0g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1133.0mg	0%
Sodium 7427.6mg	0%
Total Carbohydrate 158.4g	0%
Dietary Fiber 20.8g	0%
Total Sugars 30.3g
Protein 228.7g	0%

Vitamin D 811.1IU	0%
Calcium 696.2mg	0%
Iron 19.8mg	0%
Potassium 3975.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 32.9%

Carbs: 22.8%