Weeknight Chorizo and Shrimp Paella


Yes, it is possible to enjoy a hearty paella dinner any night of the week. We've used quick-cooking shrimp and chorizo to get this weeknight meal on the table in 30 minutes flat.

chorizo and shrimp paella in skillet
Photo: Carson Downing
Total Time:
30 mins
6 cups


  • 1 teaspoon olive oil

  • 4 ounce cooked, smoked chorizo sausage, casing removed, cut into 1/2-inch pieces

  • 1 medium onion, cut into thin wedges

  • 2 stalks celery, finely chopped

  • 3 cloves garlic, minced

  • 2 cup cooked short grain rice, chilled

  • 1 pound medium shrimp in shells, peeled and deveined

  • ½ cup frozen peas

  • 1 teaspoon sweet paprika

  • 1 5-6 ounce package fresh baby spinach


  1. In a 10-inch skillet heat oil over medium-high. Add chorizo, onion, and celery. Cook 3 minutes. Stir in garlic. Stir in rice and press down to cover bottom of skillet. Do not stir. Cook 2 to 3 minutes or until mixture starts to sizzle and stick to bottom.

  2. Stir in shrimp, peas, and paprika, scraping bottom of the pan. Cook 4 minutes or until shrimp are opaque, stirring occasionally. Add spinach; stir until wilted.


Or omit peas and add 1/2 cup chopped yellow sweet pepper and 1/2 cup chopped canned artichoke hearts with the shrimp.

Nutrition Facts (per serving)

398 Calories
15g Fat
37g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 398
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 168mg 56%
Sodium 1227mg 53%
Total Carbohydrate 37g 13%
Total Sugars 4g
Protein 26g
Vitamin C 17.4mg 87%
Calcium 122mg 9%
Iron 3.7mg 21%
Potassium 312mg 7%
Folate, total 166.7mcg
Vitamin B-12 1.3mcg
Vitamin B-6 0.4mg

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

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