Photo of Shrimp and chicken chorizo paella by WW

Shrimp and chicken chorizo paella

SmartPoints® value per serving
Total Time
1 hr
22 min
38 min
This fab dish has it all - protein, veggies and carbs. Pair it with a Spanish dip and sangria for a festive, flavourful meal.



½ tsp(s), ground

canned low-sodium chicken broth

2½ cup(s)

hot water

¼ cup(s)

olive oil

2 tsp(s), divided

uncooked onion(s)

1 large, thinly sliced

cremini mushroom(s)

8 oz, sliced

uncooked scallion(s)

4 medium, white parts sliced, green ends reserved

kosher salt

1 tsp(s)

minced garlic

1 tbsp(s)

canned diced tomatoes

15 oz, drained

smoked paprika

¼ tsp(s)

uncooked arborio rice

2 cup(s), or other short grain rice

frozen baby peas

1 cup(s)

fresh parsley

¼ cup(s), chopped

chicken chorizo

12 oz, sliced

roasted piquillo peppers

1 tbsp(s), sliced


  1. In a small bowl, combine saffron and hot water; stir to dissolve.
  2. Heat 5ml (1 teaspoon) oil in a large nonstick skillet over medium-high heat. Cook shrimp until opaque, about 2 to 3 minutes per side; remove to a plate. Add remaining 5ml (1 teaspoon) oil, chorizo, onion, mushrooms, white parts of scallion and salt to pan; cook, stirring often, until mushrooms begin to brown, about 5 to 6 minutes.
  3. Add garlic to pan; cook, stirring a few times, about 1 minute. Add tomatoes, paprika and rice; stir to combine. Add broth and saffron water; bring to a boil. Reduce heat to medium-low and bring to a simmer; cook for 15 minutes.
  4. Stir in peppers, peas and reserved shrimp; continue to cook, uncovered, until rice is tender and begins to dry on bottom of pan, about 5 to 7 minutes. Garnish with parsley and chopped green parts of scallion; serve. Yields about 375ml (1 1/2 cups) per serving.


If you can't find bottled roasted piquillo peppers (ubiquitous in Spain), standard roasted red bell peppers would make a fine substitute.

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