CategoryDinnerDifficultyBeginner
This shrimp paella with chorizo brings classic Spanish flavors to your table in just 35 minutes. Smoky Spanish chorizo, tender shrimp, and perfectly seasoned rice simmer together in a rich broth infused with La Criolla paprika, La Criolla turmeric, and La Criolla Red Pepper Chili Flakes. This one‑pan seafood paella with chorizo is hearty, aromatic, and easy enough for weeknight cooking no special equipment required.
Recipe by: Chef Tony Rican (Average Guy Gourmet)
Website: AverageGuyGourmet.com
YouTube: Subscribe on YouTube Twitter: @agg_rican Facebook: Average Guy Gourmet Instagram: @average_guy_gourmet
Check out Tony's best-selling Puerto Rican cookbook that goes perfectly with La Criolla!
Servings: 6
Prep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients:
1 ½ cups Rice
3 cups Chicken Broth
1 Onion, diced
2 tbsp La Criolla Minced Garlic
2 tbsp Tomato Paste
1 tsp La Criolla Paprika
½ tsp La Criolla Turmeric
½ tsp La Criolla Red Pepper Chili Flakes
1 tsp Salt, or to taste
8 oz Spanish Chorizo, sliced
1 lb Raw Shrimp, peeled and deveined
Olive oil, for cooking
1Heat a paella pan or large skillet over medium heat and add a drizzle of olive oil.
2Add diced onion and sauté for about 5 minutes, until softened and translucent.
3Stir in La Criolla minced garlic and cook until fragrant, about 30 seconds.
4Add tomato paste and stir until onions are evenly coated.
5Sprinkle in La Criolla paprika, La Criolla turmeric, La Criolla red pepper chili flakes, and salt. Stir to bloom the spices.
6Pour in chicken broth and rice. Stir well, bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
7Add sliced chorizo and cook for another 5 minutes, allowing the rice to absorb flavor.
8Gently nestle shrimp into the rice. Cook an additional 5–10 minutes, until shrimp are pink and fully cooked.
9Remove from heat and let rest for a few minutes before serving.
Ingredients
Ingredients:
1 ½ cups Rice
3 cups Chicken Broth
1 Onion, diced
2 tbsp La Criolla Minced Garlic
2 tbsp Tomato Paste
1 tsp La Criolla Paprika
½ tsp La Criolla Turmeric
½ tsp La Criolla Red Pepper Chili Flakes
1 tsp Salt, or to taste
8 oz Spanish Chorizo, sliced
1 lb Raw Shrimp, peeled and deveined
Olive oil, for cooking
Directions
1Heat a paella pan or large skillet over medium heat and add a drizzle of olive oil.
2Add diced onion and sauté for about 5 minutes, until softened and translucent.
3Stir in La Criolla minced garlic and cook until fragrant, about 30 seconds.
4Add tomato paste and stir until onions are evenly coated.
5Sprinkle in La Criolla paprika, La Criolla turmeric, La Criolla red pepper chili flakes, and salt. Stir to bloom the spices.
6Pour in chicken broth and rice. Stir well, bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
7Add sliced chorizo and cook for another 5 minutes, allowing the rice to absorb flavor.
8Gently nestle shrimp into the rice. Cook an additional 5–10 minutes, until shrimp are pink and fully cooked.
9Remove from heat and let rest for a few minutes before serving.
Notes
This shrimp paella with chorizo brings classic Spanish flavors to your table in just 35 minutes. Smoky Spanish chorizo, tender shrimp, and perfectly seasoned rice simmer together in a rich broth infused with La Criolla paprika, La Criolla turmeric, and La Criolla Red Pepper Chili Flakes. This one‑pan seafood paella with chorizo is hearty, aromatic, and easy enough for weeknight cooking no special equipment required.
Recipe by: Chef Tony Rican (Average Guy Gourmet)
Website: AverageGuyGourmet.com
YouTube: Subscribe on YouTube Twitter: @agg_rican Facebook: Average Guy Gourmet Instagram: @average_guy_gourmet
Check out Tony's best-selling Puerto Rican cookbook that goes perfectly with La Criolla!
Servings: 6
Shrimp and Chorizo Paella
