Whether you’re cooking outdoors or cozying up inside, this flavor-packed paella is perfect for date night or a crowd. We’re using shrimp and chorizo but feel free to swap in your favorite protein or vegetables, just make sure you get short grain rice to ensure your paella cooks properly.


Servings: 4 – 6

Prep Time: 20 minutes

Cook Time: 30 minutes



  • 1/2 teaspoon or a small pinch of saffron threads 
  • 1/4 cup + 3 cups low sodium vegetable broth 
  • 1 tablespoon olive oil
  • 4 ounces of dry cured Spanish chorizo, small dice
  • 1 pound shrimp, peeled and deveined
  • 1 small yellow onion, diced
  • 1 small red bell pepper, diced
  • 4 small garlic cloves, minced
  • 1/2 teaspoon smoked paprika
  • 1 – 14½-ounce can crushed tomatoes, undrained
  • 1½ cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio)
  • 1 cup thawed frozen sweet or petit peas 
  • 1/2 cup fresh flat-leaf parsley
  • 2 lemons, cut into wedges
  • sea salt, to taste
  • freshly ground black pepper, to taste


  1. Stir together the saffron and 1/4 cup of broth in a small bowl. Let stand at room temperature for at least 15 minutes.
  2. Meanwhile, heat the oil in a 12 inch cast iron skillet over medium-high. Add the chorizo and cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer the chorizo to a plate lined with paper towels; leave the drippings in the skillet.
  3. Add the shrimp to the skillet and season with ½ teaspoon of salt and some freshly ground black pepper. Cook for about 3-4 minutes or until the shrimp begins to turn opaque. Using a slotted spoon, transfer the chicken to the plate with chorizo. 
  4. Without wiping out the skillet, add the onion and bell pepper and saute over medium-high, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and smoked paprika and cook for about 1 minute, or until it’s very fragrant.
  5. Add in the tomatoes and rice and stir until the liquid is almost fully absorbed, about 2 minutes. Carefully stir in the saffron mixture and the remaining 3 cups broth and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, lower to medium-low and return the chorizo and chicken to the skillet, stirring lightly to partially cover with rice. 
  6. Sprinkle the peas over the top (do not stir them in). Cook, uncovered and undisturbed, rotating the skillet occasionally to evenly distribute heat until the chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes.
  7. Remove from the heat; cover and let stand at room temperature until the liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.