This shrimp saffron paella is loaded with succulent shrimp, smoky chorizo, and the luxurious touch of saffron. It’s a one-pan wonder that's perfect for weeknight dinners or impressing guests at a dinner party.
The combination of tender rice, savory chorizo, and perfectly cooked shrimp makes each bite an explosion of flavor.
We love to make this show-off dish when we have friends or family coming round. It’s totally shareable and looks beautiful in the center of our table.
If you enjoy this recipe, please be sure to check out our other dishes including, our halal cart beef rice bowl, slow cooker soy honey garlic chicken and slow cooker Mongolian beef.
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Why You’ll Love this Recipe
Here’s why this is a go-to recipe for us in the summertime when we’ve got a crowd coming round:
- One-pan wonder: This recipe is cooked in a single pan, making clean-up a breeze while still delivering complex flavors.
- Rich, savory flavor: The combination of saffron, chorizo, and shrimp creates a rich, smoky, and aromatic dish.
- Vibrant and colorful: The golden saffron-infused rice, combined with red and yellow bell peppers is so so pretty.
Ingredient and Substitution Notes
The only thing we recommend when it comes to these ingredients is to choose the freshest, best quality of each ingredient:
- Short grain rice: Short-grain rice is ideal for paella as it absorbs the flavors well while staying tender. If you don’t have short-grain, Arborio rice can be used as a substitute, though the texture will be different.
- Saffron threads: The signature ingredient in paella, saffron adds an unmistakable flavor and vibrant golden color. If saffron is unavailable, you can substitute with turmeric for color, but the flavor won’t be quite the same.
- Olive oil: You can substitute with another vegetable oil, but olive oil provides the authentic flavor for this dish.
- Red and yellow bell peppers: These peppers add color and sweetness to the dish. You can use any combination of bell peppers, or even substitute with a poblano pepper if you like a smoky taste.
- Chorizo sausage: Chorizo brings some spice to the paella. If you can’t find chorizo, try using another type of sausage like Andouille or a smoked paprika seasoning for a similar flavor.
- Shrimp: Fresh, peeled, and deveined shrimp work best for this recipe. If using frozen shrimp, ensure they are fully thawed before adding them to the paella.
- Diced tomatoes: Canned diced tomatoes are a convenient option, adding acidity and moisture to the dish. If you prefer, fresh tomatoes can be used instead.
- Chicken broth: Chicken broth adds a savory depth to the paella. You can substitute with vegetable broth for a pescatarian option or seafood stock for an extra layer of flavor.
- Fresh parsley: Chopped fresh parsley adds a pop of color and a fresh, herbaceous finish to the dish.
See recipe card for quantities.
Variations of this Shrimp Saffron Paella
We love to play around with this shrimp saffron paella recipe – choose a few of these variations to try out:
- Add other seafood: You can include other types of seafood like mussels, clams, or squid for a more traditional seafood paella.
- Vegetarian paella: Skip the chorizo and shrimp, and instead, add more vegetables like artichokes, peas, or mushrooms for a delicious vegetarian version.
- Spicy: Add a sliced jalapeño or a pinch of red pepper flakes for a bit of heat in the dish.
- Crispy bottom: For the signature crispy "socarrat" (the crispy rice bottom), let the paella sit over low heat for an extra 5-10 minutes after the shrimp is cooked, without stirring.
Top Tips
- Soak the saffron: Soak the saffron threads in warm water before adding them to the dish – this really helps to release the full flavor of the saffron.
- Don’t stir the rice: Once the rice is added to the pan, avoid stirring it while it cooks. This helps achieve the ideal texture and allows the rice to absorb the broth without becoming mushy.
- Simmer on low: Keep the heat low and allow the paella to simmer gently. High heat can cause the rice to cook unevenly.
- Let it rest: Once you remove the pan from the heat, let it sit for a few minutes to allow the flavors to meld together and the rice to finish absorbing any remaining liquid.
Storage Notes
Store leftover paella in an airtight container in the fridge for up to 2 days. The rice may continue to absorb liquid, so you can reheat it with a splash of broth to restore its texture.
Freezing
Paella can be frozen for up to 3 months. To freeze, let it cool completely, then store in a freezer-safe container. Thaw overnight in the fridge and reheat on the stovetop with a little broth to prevent the rice from drying out.
Reheating
Reheat paella in a skillet over medium-low heat, adding a splash of broth or water to help revive the texture of the rice. You can also microwave it in intervals, stirring occasionally and adding a little liquid as needed.
FAQ
Yes, you can make the paella up to 24 hours in advance. Just let it cool and store in the fridge, and reheat gently before serving.
While short-grain rice is ideal, you can use medium-grain rice as well. Long-grain rice isn’t recommended because it doesn’t absorb liquids in the same way.
Yes! You can use another type of sausage, such as Italian sausage or even bacon for a different flavor, though it will change the taste slightly.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with shrimp saffron paella:
Shrimp Saffron Paella
Ingredients
- 1 cup of short grain rice
- 1 pinch of saffron threads
- 1 tablespoon olive oil
- 1 red onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 100 g chorizo sausage sliced
- 200 g shrimp peeled and deveined
- 1 can 400g diced tomatoes
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a small bowl, soak the saffron threads in 2 tablespoons of warm water and set aside.
- Heat the olive oil in a large skillet or paella pan over medium heat. Add the diced onion and garlic and cook until softened, about 3 minutes.
- Add the diced bell peppers and chorizo sausage to the pan and cook for another 5 minutes, until the peppers are softened and the sausage is browned.
- Stir in the rice and cook for 1-2 minutes, until it is coated in the oil and slightly toasted.
- Add the diced tomatoes, chicken broth, and saffron water to the pan and stir to combine. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is cooked and most of the liquid has been absorbed.
- Stir in the shrimp and cook for another 3-5 minutes, until they are pink and cooked through.
- Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
- Garnish with fresh parsley before serving.
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