Spicy Shrimp and Chorizo Paella: A Quick Weeknight Fiesta
Imagine a vibrant paella, infused with the fiery kick of chorizo and succulent shrimp. This flavorful dish brings the taste of Spain to your table with a delightful blend of smoky spice and fresh seafood. Perfect for a lively gathering or a satisfying weeknight meal, this paella promises a memorable culinary experience. Forget spending hours in the kitchen; this recipe is designed for busy weeknights, offering a delicious and authentic taste of Spain without the extensive prep time.
A Simplified Spanish Classic
This Spicy Shrimp and Chorizo Paella is a simplified take on the classic Spanish dish. We've streamlined the process to create a weeknight-friendly version bursting with flavor. The combination of succulent shrimp and savory chorizo delivers a robust taste, complemented by the aromatic saffron-infused rice, sweet bell peppers, and a hint of spice. It's the perfect balance of exciting flavors and manageable effort. This recipe fits perfectly with the ethos of FlavorTrailRecipes, offering an approachable way to explore international flavors without sacrificing precious time.
Recipe Details
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 25 minutes |
| Servings | 4 |
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, cored, seeded, and diced
- 2 cloves garlic, minced
- 4 oz Spanish chorizo, casing removed and sliced into 1/4-inch thick rounds
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, adjust to taste)
- 1 cup paella rice (or Arborio rice)
- 1/2 tsp saffron threads
- 3 cups chicken broth, warmed
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup frozen peas
- 1 lb large shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges, for serving
Instructions
- Heat olive oil in a large (12-inch) paella pan or wide skillet over medium heat.
- Add the chopped onion and diced bell pepper. Sauté for 3-5 minutes until softened.
- Add the minced garlic and sliced chorizo. Cook for 2-3 minutes, stirring occasionally, until the chorizo is lightly browned and has rendered some of its fat.
- Stir in the smoked paprika, oregano, and cayenne pepper (if using). Cook for 30 seconds, until fragrant.
- Add the paella rice and saffron threads. Stir to coat the rice evenly with the oil and spices.
- Pour in the warmed chicken broth and diced tomatoes (with their juice). Bring to a simmer.
- Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the rice is almost cooked through and most of the liquid has been absorbed. Avoid stirring the paella during this time to allow the rice to develop a socarrat (crispy bottom layer).
- Stir in the frozen peas and nestle the shrimp into the rice. Cover the pan again and cook for 5-7 minutes, or until the shrimp is pink and cooked through and the rice is tender.
- Remove the paella from the heat and let it rest, covered, for 5 minutes before serving.
- Garnish with chopped fresh parsley and serve immediately with lemon wedges.
Expert Tips & Variations
- For a vegetarian version, omit the chorizo and shrimp and add 1 (15-ounce) can of drained and rinsed chickpeas along with the tomatoes. You can also add other vegetables, such as zucchini or artichoke hearts.
- If you don't have saffron, you can substitute 1/4 teaspoon of turmeric for color. However, the flavor will be slightly different.
Serving Suggestions
Serve your Spicy Shrimp and Chorizo Paella with a crisp green salad and a glass of chilled Spanish Albariño for a complete and satisfying meal. Explore more amazing recipes and dishes on our blog!
Keywords:
paella, shrimp, chorizo, spanish cuisine, weeknight meal, rice, saffron, bell peppers, easy recipe, quick dinnerHashtags:
#paella, #shrimp, #chorizo, #spanishfood, #weeknightdinner, #easyrecipeReady to embark on a culinary adventure? Try this recipe and share your experience! And for more delicious and easy-to-follow recipes, be sure to check out the rest of our site at FlavorTrailRecipes.blogspot.com