Shrimp Saffron Paella
This shrimp saffron paella is a colorful one-pan dish with tender shrimp, smoky chorizo, and golden saffron rice cooked together in a single skillet. It’s flavorful, comforting, and comes together with minimal effort, making it a good option for both weeknight dinners and casual entertaining.
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.
