Photo of Shrimp and chicken chorizo paella by WW

Shrimp and chicken chorizo paella

Total Time
1 hr
22 min
38 min
This fabulous Spanish-inspired dish is deeply flavored and super fresh at the same time. Perfect for feeding a crowd, the one-pot, one-hour preparation also lends itself well to entertaining. Rich saffron rice is the base for a passel of vegetables, sauteed with the chicken chorizo to produce maximum smokey goodness. The fresh parsley and green onions add some crunch and crisp flavor to the married flavors of the pan. If you can't find bottled roasted piquillo peppers (ubiquitous in Spain), standard roasted red bell peppers would make a fine substitute. Pair this dish with some sangria for a festive, flavorful meal.



½ tsp, ground

Hot water

¼ cup(s)

Olive oil

2 tsp, divided

Uncooked shrimp

1 pound(s), large, peeled, deveined

Chicken chorizo

12 oz, sliced

Uncooked onion

1 large, thinly sliced

Cremini mushroom

8 oz, sliced


4 medium, white parts sliced, green ends reserved

Kosher salt

1 tsp

Jarred minced garlic

1 Tbsp

Canned diced tomatoes

15 oz, drained


¼ tsp

Uncooked arborio rice

2 cup(s), or other short grain rice

Canned low-sodium chicken broth

2½ cup(s)

Roasted piquillo peppers

1 cup(s), sliced

Frozen baby peas

1 cup(s)

Fresh parsley

¼ cup(s), chopped


  1. In a small bowl, combine saffron and hot water; stir to dissolve.
  2. Heat 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 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.
  5. Serving size: 1 1/2 cups