Shrimp Saffron Paella (Easy Weeknight One-Pan Seafood Dinner)
This Shrimp saffron paella is a vibrant, flavorful Spanish-inspired dish that combines succulent shrimp, smoky chorizo, sweet bell peppers, and saffron-infused rice. Perfect for a special weeknight dinner or a festive gathering, this paella delivers rich flavor with a colorful presentation that will impress any crowd.
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Paella is a traditional Spanish dish celebrated for its colorful presentation and deep, layered flavors. This shrimp version simplifies the classic recipe while keeping the saffron aroma, tender rice, and seafood richness intact. Ideal for home cooks wanting a showstopping meal without hours in the kitchen.
Why You Will Love This Recipe
- Bright, colorful presentation that wows the table
- Tender, saffron-infused rice with perfectly cooked shrimp
- Balanced flavor from chorizo, bell peppers, and garlic
- Ready in just 45 minutes from start to finish
- Great for entertaining or a cozy family dinner
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Shrimp Saffron Paella
Step 1: In a small bowl, soak saffron threads in 2 tablespoons of warm water and set aside.
Step 2: Heat olive oil in a large skillet or paella pan over medium heat. Add diced onion and garlic; cook until softened, about 3 minutes.
Step 3: Add diced bell peppers and sliced chorizo; cook 5 minutes until peppers soften and sausage browns.
Step 4: Stir in rice and cook 1–2 minutes, coating it in oil and lightly toasting. Pour in diced tomatoes, chicken broth, and saffron water. Stir and season with salt and pepper.
Bring to a boil, then reduce the heat to low, cover, and simmer 15 minutes until the rice is cooked and the liquid is mostly absorbed.
Step 5: Stir in the shrimp and cook for 3–5 minutes, until pink and cooked through. Remove from the heat and let sit, covered, for 5 minutes. Garnish with fresh parsley before serving.
Expert Tips to make
- Use short-grain rice, such as Bomba or Arborio, for proper texture.
- Don’t over-stir after adding the liquid; this helps create a slight crust (socarrat) on the bottom.
- Marinate shrimp lightly with a touch of paprika or garlic for extra flavor.
- Adjust the broth amount depending on the rice type; some absorb more than others.
Variations
- Seafood Paella: Replace half of the shrimp with mussels or calamari. Add them in the final few minutes of cooking to keep them tender and cook evenly.
- Shrimp-Only Paella: Skip the chorizo and add an extra clove of garlic along with a pinch of smoked paprika to keep the dish well-balanced.
- Chicken and Shrimp Paella: Add 1 cup of diced chicken thighs and cook with the onion until lightly browned, then add the rice. This creates a heartier, more filling version.
- Vegetable-Forward Paella: Stir in peas, green beans, or artichoke hearts during the last 5 minutes of cooking for extra color and texture.
- Spicier Paella: Add crushed red pepper flakes or a pinch of cayenne with the bell peppers for gentle heat that builds as it cooks.
- Tomato-Light Paella: Reduce the diced tomatoes by half and replace with additional broth for a lighter, less saucy finish.
- No Paella Pan: Use a wide, heavy-bottomed skillet or shallow Dutch oven. The key is surface area, not the pan name.
Shrimp Saffron Paella FAQs
Yes, thaw completely before cooking to prevent excess water.
Partially cook the rice and toppings, but add fresh shrimp to avoid overcooking.
Smoked sausage or spicy andouille works well as an alternative.
Saffron gives authentic flavor and color, but turmeric can be a budget-friendly substitute.
Tried these Shrimp Saffron Paella? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too! For more inspiration, here is my collection of shrimp recipes.
Shrimp Saffron Paella
Equipment
- Wide skillet or paella pan (12–14 inch)
- Small bowl
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 cup short-grain rice
- 1 pinch saffron threads
- 1 tablespoon olive oil
- 1 red onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- ¼ lb chorizo sausage sliced
- ½ lb shrimp peeled and deveined
- 1 can diced tomatoes
- 2 cups chicken broth
- Salt and black pepper to taste
- Parsley finely chopped, for garnish
Instructions
- Place the saffron threads in a small bowl and soak them in 2 tablespoons of warm water. Set aside.
- Heat the olive oil in a wide skillet or paella pan over medium heat. Add the diced onion and garlic and cook for about 3 minutes, until softened and fragrant.
- Add the diced bell peppers and sliced chorizo. Cook for 4-5 minutes, stirring occasionally, until the peppers soften and the chorizo releases its oils.
- Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast and absorb the flavors in the pan.
- Add the diced tomatoes, chicken broth, and saffron water. Season with salt and pepper and mix gently to distribute the rice evenly.
- Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for about 15 minutes, without stirring, until the rice is tender and most of the liquid is absorbed.
- Nestle the shrimp into the rice and cook for 3-5 minutes, until the shrimp turn pink and are cooked through. Remove from heat, cover loosely, and let rest for 5 minutes before serving.
- Garnish with fresh parsley and serve warm.
Notes
- Short-grain rice works best for texture and absorption.
- Avoid stirring once the liquid is added to maintain proper paella-style rice.
- If the pan dries out before the rice is fully cooked, add a splash of warm broth around the edges.
- Shrimp cook quickly, so add them only at the end to prevent overcooking.
