Chorizo Paella packed with shrimp, chicken and authentic Spanish flavor. This stunning one-pan paella is easy and weeknight-fast, with saffron, smoked paprika, and lemon bringing everything together.
I’m a huge fan of one-pan chicken and rice recipes, especially when they’re this packed with flavor. For this easy paella feast, you don’t even need to turn on the oven!
Ingredients & Why It Works
- Olive oil (or neutral oil) for a hot, even sear on the stove. Not extra-virgin olive oil, which will burn.
- Large peeled shrimp – the juicy “jewels” of the seafood paella.
- Cured Spanish chorizo – renders flavorful oil; better than fresh chorizo sausages here.
- Boneless skinless chicken thighs – stay tender; great in a one-pot simmer. Chicken breast works too.
- Yellow onion & fresh garlic – classic flavor base. You could also saute in 1-2 small red bell peppers.
- Smoked paprika – that unmistakable paella aroma.
- Diced tomatoes – roma tomatoes are my fav for meaty, low-seed tomato flesh.
- Saffron threads – the signature note (optional but lovely).
- Chicken broth + dry white wine (or more broth + lemon juice) for balanced richness and acidity.
- Bomba rice (spanish rice) or arborio rice – arborio is easy-to-find short-grain rice stand-in for Spanish paella rice.
- Parsley & lemon slices – bright finish; garnish with lemon wedges at the table. You could also stir in 1 cup of green peas at the end to just heat through.
Tip: A dedicated paella pan helps maximize surface area for crispy bits (socarrat), but a large cast-iron skillet or wide nonstick pan works too.
How to Make This Chicken, Shrimp and Chorizo Paella Recipe (Quick Guide)
- Sear shrimp in oil over medium-high heat in a single layer with 1/4 tsp salt until just opaque; transfer to a plate.
- Brown chorizo & chicken thighs; season chicken with 1/2 tsp salt. Add onion + a pinch more salt; cook till soft. Stir in garlic and smoked paprika for 2 minutes.
- Add diced Roma tomato, saffron, chicken broth, dry white wine, salt and pepper; stir in arborio (short-grain) rice. Bring to a boil then simmer uncovered until most liquid is absorbed, about 15 minutes. (Avoid stirring so the rice stays al-dente.)
- Finish with the cooked shrimp on top; rest a minute. Sprinkle with parsley and serve with a small bowl of lemon slices.
Serve this rice dish with: a simple green salad with Italian dressing, pan-cooked asparagus with garlic, or homemade garlic bread. Steamed mussels make an impressive second protein if you’re prepping a large meal.
Make-Ahead & Storage
- Fridge: Cool completely; store airtight up to 3 days.
- Freeze: Up to 2–3 months; thaw gently and rewarm on low, adding a splash of broth if needed.
- Variations: Vegetarian (artichokes, green beans, bell pepper, asparagus with veg broth); seafood-only (mussels, clams, fish, squid). Squid-ink versions are delicious too.
FAQs
Saffron gives the signature flavor. It’s optional if budget is tight—your paella will still be delicious.
Spanish paella rice is most authentic; arborio is an accessible short-grain swap that works beautifully.
No. Make it seafood-only or vegetarian and use vegetable broth.
A wide, heavy pan helps even heat and socarrat. A paella pan is nice; a large cast-iron or wide skillet also works.
Cured chorizo. It browns well, doesn’t dry out, and its flavorful oil seasons the whole pan.
Other Seafood Recipes You’ll Love
Chorizo Paella with Shrimp and Chicken
Video
Ingredients
- 4 tbsp olive oil divided use
- ½ lb shrimp peeled and deveined
- 6 oz chorizo use cured, not fresh chorizo, cut into bite-sized pieces
- 3 chicken thighs cut into bite-sized pieces
- 1 large onion minced
- kosher salt
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1 large roma tomato diced
- ⅛ tsp saffron soaked in 2 tbsp water
- 1 ½ cups unsalted chicken broth
- ¼ cup dry white wine or more broth
- ½ tsp pepper
- 1 cup arborio rice
- 1 tbsp minced fresh parsley
Instructions
- Heat oil in paella pan or large skillet over medium-high heat. Pat dry shrimp, sprinkle with 1/4 tsp salt and cook in a single layer until golden underneath. Flip and cook until just opaque. Transfer to a plate.
- Add chorizo and chicken thighs to the same pan. Season chicken with 1/2 tsp salt. Cook until browned then add the onion plus ¼ tsp more salt. When onion is soft, stir in garlic and smoked paprika; cook another 2 minutes.
- Add tomato, saffron, broth, wine, ¾ tsp more salt and the pepper, stir, then add the rice and cook, covered, until most of the liquid is absorbed, about 15 minutes. Top with shrimp and sprinkle with parsley to serve.
Notes
- A true paella pan is not necessary but I do love the large surface area and how it makes lots of crispy bits on the bottom of the paella. Mine is this one from Le Creuset.
- Swap in thawed pre-cooked shrimp for an easy shortcut and just stir them in to heat through at the end.
- Fresh chorizo is not as good as the cured (already cooked) kind. Fresh doesn’t render as much flavourful oil and it dries out with the long cooking time.
- If you don’t have saffron (it’s pricey), just leave it out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent and i did a few things different. Sautéed the basmati rice until golden brown. Use a 12 0z fire roasted tomatoes plus 1/2 cup chicken stock to 1 cup of rice, and a large pinch of saffron. At the end added 1 whole lemon zest. Its a hit.
Does it have to be arborio rice? Would long grain rice work as well?
Yes, it’ll work, it just won’t have the same traditional texture but it’ll taste great.
I love this recipe!! I am wondering if I can make it ahead and then put it in my crockpot on the “keep warm” setting (maybe without the shrimp because that might get overcooked). For just an hour or two. I’m having guests for dinner and like to have as much done in advance as possible. Has anyone tried this??
Hi Susie, YAY! I’m happy you love this recipe. I love it and make it for guests, too.
Great idea re: the keep warm setting. That should work really well and not dry it out. You could also use the “keep warm” setting in your oven with the pan really tightly wrapped in foil. Either way, I agree with you about adding the shrimp later.