Another Quick Shrimp and Chorizo Paella

"Posting for ZWT 5 For the Spainish area. Times are approximate From allyou."
photo by Kristin Hogg Tribou photo by Kristin Hogg Tribou
photo by Kristin Hogg Tribou
photo by taraluvsspicy82 photo by taraluvsspicy82
photo by Dr. Jenny photo by Dr. Jenny
Ready In:




  • Preheat oven to 400°F Warm oil in a Dutch oven over medium-high heat. Add chorizo and sauté until it starts to brown, 5 minutes. Add onion and garlic; sauté for 2 minutes. Stir in soup mix, paprika and rice; stir well to coat rice in soup mix. Cook for about 1 minute.
  • Pour in broth and bring to a boil. Stir in tomatoes. Bring mixture to a simmer, then cover pot with a tightfitting lid.
  • Transfer to oven and bake for 15 minutes. Add peas and shrimp; cook for 5 minutes more. Remove from oven and let rest for 10 minutes before removing lid. Fluff rice with a fork and season with pepper to taste. Serve immediately.

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  1. We really enjoyed this paella dish last night. In fact, we enjoyed it so much that it was polished off by three of us (versus 6). Had to make a few modifications due to lack of some ingredients. First, I had no vegetable soup mix so instead I used one cup of vegetable stock in lieu of one of the cups of chicken broth to give it that vegetable flavor. Also, I only had half of a pound of shrimp so I supplemented calamari for the other 1/2 lb. My shrimp was uncooked, so we sauteed it after the garlic and onion step. We used arborio rice instead of long-grain. We also added a pinch of saffron. I think I would make it again with my modifications next time as we all really loved it. Thanks! Made for ZWT5.
  2. This recipe was very good and it made it ton! My family really enjoyed it. The only thing i would change it to up the spice in the dish but other than that it was great and looked so pretty bursting with green peas.



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