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a plate of bright yellow saffron rice topped with chorizo and shrimp

Weeknight Paella

Whip up this easy version of the traditional Spanish dish. It's so good you may never make the long cook version again!
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Total Time: 30 minutes
Serves: 4 servings
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This Easy Paella recipe is made with Shrimp and Chorizo. It’s a great one-pot meal that is simple and full of flavor. 

Love Paella inspired dishes? Check out my Chicken and Chorizo Paella.

A dish of yellow rice topped with sausage and shrimp
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This is one of my very favorite recipes. It’s on regular rotation at my house. I’m a huge fan of paella, but like most people, I don’t always have time or budget to make traditional Paella that’s packed with expensive shellfish and takes hours to cook.

Why This Recipe Works

  • Steeping saffron in the stock draws out its deep color and flavors.
  • Using fresh aromatics like garlic and onion gives big flavors to this quick-cook dish.
  • Using Fresh Shrimp gives the dish the seafood taste expected in Paella.
  • Using good quality, Spanish Chorizo packs the recipe with Mediterranean spices.

What is Paella

Paella is a flavorful rice dish originally from Valencia, Spain (although it’s also found in Portuguese cuisine). Traditionally, it takes about two hours to cook and consists of meat, sausage, seafood, and it’s flavored with spices and saffron.

Paella Made Easy

If you love Paella, you’ll love this easy take on the classic dish. It has all flavors traditional Paella has by using shrimp, Spanish Chorizo, and Safron in the rice.

This one-pot dish is an easy weeknight supper that is going to knock your socks off! If you love Spanish inspired recipes, you’re going to love this dish!

Don’t have fresh shrimp? Use frozen cooked shrimp by throwing them in at the end and heat until defrosted.

Choosing Chorizo

Chorizo sausave cut into slices on a cutting board

For this dish, I use Spanish, Dried Chorizo which is a richly spiced, hard cured pork sausage (not to be confused with fresh, raw Mexican chorizo). It’s intensely flavored with spices like smoked paprika and garlic that comes in mild and hot varieties.

It’s found in most supermarkets with the other cured meats or online on Amazon (#paidlink).

If you can’t find it, you can use Mexican chorizo, but be sure to cook it thoroughly.

What Rice For Paella

Short grain, parboiled rice or Arroz Redonda rice work best for traditional paella.

This recipe called for parboiled rice as it’s easiest to find. If you chose to use Arroz Redonda, keep in mind that cooking times and liquid ratios may need to be adjusted.

How To Make Weeknight Paella

  1. Seep the saffron in hot stock to infuse.
  2. Fry the chorizo until it starts to brown its oils. Add the onion and cook until the onion has softened. Add the garlic and fry another minute.
  3. Sauté the shrimp until pink. Remove the shrimp from the pan and set aside.
  4. Add the wine and allow followed by the rice, paprika, tomatoes, and parsley. Simmer 15-20 or until the rice is tender.
  5. Add the shrimp mix to warm with the cooked rice and serve.

Seafood Variations

You can easily add Calamari rings, baby clams, scallops, or muscles to this dish. All cook quickly and they all bring different levels of flavor to the party!

Other Great Seafood

Recipe Tips

  • Can’t Find Saffron? Use a packet of Goya Sazon Con Azafran Seasoning as an alternative.
  • This recipe calls for parboiled rice. All brands are different and may require different cooking times or ratios of liquid to rice. Check the package instructions and adjust accordingly.

Did you make this?

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a plate of bright yellow saffron rice topped with chorizo and shrimp

Let’s Make Weeknight Paella

Whip up this easy version of the traditional Spanish dish. It’s so good you may never make the long cook version again!
4.63 from 24 votes
Prep10 minutes
Cook20 minutes
Total30 minutes
Serves: 4 servings
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Ingredients

  • 4 cups chicken stock
  • ½ teaspoon saffron threads
  • 2 tablespoons olive oil
  • 14 ounces chorizo sausage cut into slices
  • 1 large onion chopped
  • 3 garlic cloves chopped
  • 14 ounces raw shrimp cleaned
  • 1 cup dry white wine
  • 2 cups converted (parboiled)* white rice see recipe notes below
  • 1 teaspoon paprika
  • 1 canned chopped tomatoes (14oz)
  • A good handful of fresh parsley chopped
US Customary – Metric

Instructions

  • Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
  • Heat the oil in a shallow pan on medium-high heat and fry the chorizo until it starts to brown and release its orange-colored oils. Add the onion and continue to fry until the onion has softened. Add the garlic and fry another minute.
  • Add the shrimp and sauté until pink (about 2-3 minutes). Remove the shrimp from the pan and set aside.
  • Add the white wine and allow to almost fully evaporate before adding the rice. Coat the rice with the other ingredients and then add the stock, paprika, tomatoes, and parsley. Bring to a boil before reducing the heat. Cover and leave to simmer 15-20 or until the rice is tender.
  • Remove from the heat, add the shrimp mix to warm with the cooked rice and serve.

Tips + Notes

* This recipe calls for parboiled or converted rice.  In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice.  In the UK, buy Uncle Bens Long Grain Rice (not quick cook).
 
Substituting The Rice
You can use other types of long-grain rice (although I don’t recommend instant, quick-cook, or brown rice).  Just be sure to consult the package instructions for the rice to liquid ratios and cooking times and adjust accordingly.

Nutrition Information:

Calories: 1101 (55%)| Carbohydrates: 89g (30%)| Protein: 57g (114%)| Fat: 49g (75%)| Saturated Fat: 16g (100%)| Cholesterol: 344mg (115%)| Sodium: 2349mg (102%)| Potassium: 935mg (27%)| Fiber: 1g (4%)| Sugar: 5g (6%)| Vitamin A: 245IU (5%)| Vitamin C: 7.3mg (9%)| Calcium: 201mg (20%)| Iron: 5.3mg (29%)

Nutritional Data Disclaimer

Author:Erren Hart
Course:Main
Cuisine:Spanish
Keyword:Easy Paella, Paella, Shrimp and chorizo rice
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Update Notes: This recipe was orginally published in 2014, but was updated with new photos and tips in 2020.

Reader Interactions

4.63 from 24 votes (13 ratings without comment)

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    • Erren Hart says

      Thanks for your question! Using a cup of white wine in the Weeknight Paella recipe might seem like a lot, but it really helps create a rich depth of flavor. As it cooks, the alcohol evaporates, leaving behind a concentrated taste that works great with the other ingredients. If you’d like a milder flavor or worry about the wine being too strong, feel free to adjust the amount. Cutting it down to half a cup or even a few tablespoons will still boost the flavor without overpowering the dish. Enjoy making your paella!

      Reply

    • Erren's Kitchen says

      Yes, you can make this recipe with Bomba rice. Bomba Rice requires more liquid and has a different cooking time compared to parboiled rice. I haven’t tried it with this rice yet, but you can try to follow these guidelines, making adjustments to liquid and cooking time as you see fit.
      6 cups chicken stock (to accommodate the absorption needs of Bomba rice) to 2 cups Bomba rice
      Once brought to a boil after following the original instructions, reduce the heat, cover, and simmer for about 20 minutes, or until the rice is tender.
      If necessary, add a bit more stock or water during cooking to ensure the rice is fully cooked and has the desired texture.

      Please let us know how it turns out!

      Reply

  4. Megan says

    Looking forward to making this! Just to be sure, the tomatoes are chopped and not diced? It seems like a lot of liquid with chopped? Thank you!!

    Reply

    • Erren's Kitchen says

      Hi Megan it’s a tin of chopped tomatoes, the liquid will reduce down during cooking. I hope you enjoy making it 🙂

      Reply

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