This easy shrimp paella will transport you straight to Spain without leaving your kitchen! It's loaded with shrimp, smoky chorizo, and yellow rice that comes together in one beautiful pan. Perfect for a weeknight dinner that feels special enough for company!
You'll love the clever shortcuts we took to make this shrimp paella recipe super easy. You will enjoy all the classic Spanish flavors in less than an hour. This is perfect for busy families who love great food!
All this color, all this flavor—ready in under an hour! Who says paella has to be fancy and fussy?
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🗝️ Recipe's key points
- This shrimp paella recipe is actually incredibly simple - perfect for impressing guests without the stress!
- It's a complete one-pan meal with protein, vegetables, and perfectly seasoned rice.
- Paella is often seen as a "special occasion" dish. But you can make this easy version any night. Enjoy those bold Spanish flavors whenever you want!
If you think regular rice dishes are satisfying, wait until you try this incredible shrimp and chorizo paella. One forkful will have you planning your next Spanish-inspired dinner party. The whole family will love it, and leftovers reheat beautifully too!
🛒 Ingredients
This is an overview of the One-Pan Spanish Rice Shrimp Paella ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Shrimp – I prefer large shrimp (21-25 count per pound) for this recipe. Fresh is fantastic, but frozen works too - just thaw them completely and pat dry. Buy them already peeled and deveined to save yourself time and effort!
- Fennel bulb – Look for white, round bulbs with feathery green fronds on top.
- Chorizo – Hunt down Spanish chorizo (the dry, cured kind) rather than Mexican chorizo if possible. It's firmer, smokier, and won't release excess grease. You'll find it in the deli section or specialty cheese area - it's worth the hunt!
- Olive oil – You'll use this for bringing all these delicious ingredients together!
- Petite diced tomatoes – The "petite" part matters here - they're smaller pieces that break down beautifully and won't overwhelm your rice.
- Yellow rice – This is your secret weapon! Look for boxes labeled "yellow rice" or "saffron rice" in the grocery store. The seasoning blend saves you tons of time and gives you that gorgeous golden color you'll find in authentic paella.
- Frozen peas – Sometimes frozen is better than fresh, and this is one of those times! They add instant color and stay perfectly tender. No need to thaw them first.
- Fennel fronds and lemon wedges – These garnishes are optional, but they set your paella over the top!
🗒 Instructions
This is an overview of the Saffron Rice with Shrimp Recipe instructions. Full instructions are in the recipe card at the bottom of the page.
- Heat olive oil in a large sauté pan over medium heat. Add sliced fennel and sauté until tender and beginning to brown, about 6 minutes.
- Add the diced tomatoes and cook for 1 minute to concentrate flavors.
- Stir in the yellow rice mix to coat everything evenly.
- Add water according to the rice package instructions.
- Place chorizo slices on top of the rice mixture.
- Cover, reduce heat to low, and cook for the time recommended on the rice package.
- Five minutes before rice is done, stir in frozen peas.
- Arrange shrimp in a single layer on top of the rice mixture.
- Cover and continue cooking until shrimp are opaque and curled, about 5 minutes. Serve immediately, garnished with reserved fennel fronds and lemon wedges.
🥫 Storage
Store leftover shrimp paella in an airtight container in the fridge for 2-3 days. This dish is best when fresh. However, it reheats well in the microwave or on the stovetop. Just add a little broth to refresh the rice.
📚 Variations
- Different Proteins: Swap the shrimp for chicken thighs, mussels, or scallops. Just adjust cooking times accordingly.
- Extra Vegetables: Add bell peppers, artichoke hearts, or green beans for more color and nutrition.
- Spice It Up: A pinch of smoked paprika or red pepper flakes will give your paella some heat.
- Vegetarian Version: Use vegetable broth instead of water and skip the chorizo and shrimp for a lighter version.
👩🏻🍳 Tips
- Don't skip browning the fennel - this caramelization adds a great depth to the final dish.
- Arrange the shrimp in a single layer for even cooking. Overlapping will result in unevenly cooked shrimp.
- Let the paella rest for 2-3 minutes after cooking to allow the flavors to settle.
- Don't forget to save those fennel fronds! They make a beautiful, aromatic garnish at the end.
🤔 FAQs
Traditional paella comes from Valencia, Spain, and it's all about technique! The classic version uses bomba rice, saffron, and is cooked in a special wide, shallow pan called a 'paellera.' Authentic paella gets that coveted crispy bottom layer called 'socarrat.' Our version captures those amazing flavors in a way that's doable for home cooks.
Not at all! We love paella with scallops, mussels, or even a mix of seafood!
While chorizo brings incredible smoky flavor that really makes this dish stand out, you can absolutely switch it up! Try andouille, kielbasa, or even chicken sausage. Just slice it up and brown it with the fennel.
Love some heat? You've got options! Add a pinch of red pepper flakes when you sauté the fennel, or stir in some smoked paprika for that authentic Spanish kick. Hot chorizo instead of mild will also ramp up the spice level. A dash of hot sauce at the end works too - just taste as you go!
Saffron is the world's most expensive spice, and for good reason! It comes from crocus flowers and gives paella that gorgeous golden color and slightly floral flavor. The good news is our yellow rice mix already includes saffron or saffron flavoring. You get all that luxury without the high price!
📗 Related Recipes
If rice dishes are your thing, you are going to love my Classic Jambalaya, Chicken and Rice Casserole, and Chicken Wild Rice Soup!
For more satisfying shrimp dishes, check out my Creamy Shrimp Risotto, Spicy Shrimp Creole, and New Orleans Shrimp and Grits!
🍽 What to serve with Shrimp Paella
This is really a complete meal on its own, but here are some of my favorite vegetable dishes to serve alongside it:
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large skillet – Look for one at least 12 inches wide with a lid.
- Sharp knife and cutting board– For slicing the fennel, chorizo, and prepping your shrimp
- Liquid measuring cup – You'll need this for adding the water to your rice mix. Getting the liquid ratio right is key to fluffy, not mushy, rice.
📞 Chiacchierata (chat)
And there you have it, amici miei—a shortcut paella that still brings the olé to your dinner table! This recipe was inspired by my dear college friend Sara, who spent two years soaking up life (and tapas) in Spain. When she came back home, she missed the flavors of paella but didn't want to spend hours babysitting a stovetop. And as a college student she didn't have the funds for a fancy paella pan.
So, we dreamed up a version that's fast, colorful, and filled with all the bold Spanish flavors—without the traditional fuss. Trust me, once you taste that saffron rice with smoky chorizo, tender shrimp, sweet peas, fennel, and tomatoes, you'll feel like you're dining al aperto in Valencia, even if you're just in your own kitchen.
Give it a try, and don't forget to serve it with lemon wedges and a glass of crisp white wine (because you deserve it!). Let me know how it goes—I'd love to hear what you think!
¡Buen provecho! (Enjoy your meal!)
Grazie mille for stopping by, and as always, ci vediamo presto! (We will see each other soon!)
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Your Shortcut to Spain: One-Pan Shrimp Paella in 60 Minutes
Equipment Needed
Ingredients
- 1 Tbsp. olive oil
- 1 cup fennel bulb sliced
- 15 oz. petite diced tomatoes with juice
- 10 oz. yellow rice box rice with Saffron are the typical rice
- 24 oz. chorizo sliced
- 1 lb. shrimp
- 1 cup frozen peas
- Save the Fennel fronds and lemon wedges to garnish.
Instructions
- Cook Ingredients . In a large sauté pan, heat olive oil over medium heat. Add the fennel and sauté until tender and beginning to brown, about 6 minutes.
- Add the tomatoes and cook for 1 minute.
- Add the rice mix; stir to combine. Add water according to the rice package instructions.
- Place the chorizo on top. Cover, reduce heat to low, and cook for the recommended cooking time on the rice package.
- Five minutes before the rice is done, add the frozen peas.
- Then arrange the shrimp on top of the rice mixture in a single layer. Cover and continue to cook until the shrimp are opaque white and curled, 5 minutes.
- Serve, garnished with the fennel fronds and lemon wedges, if desired.
Nutrition
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Marisa Franca
I've always wanted to make paella but thought I needed a special pan. This recipe proves that I don't. Our shrimp paella was excellent.