Your Shortcut to Spain: One-Pan Shrimp Paella in 60 Minutes
This easy Shrimp Paella skips the fuss but keeps the flavor. Made with saffron-scented yellow rice and a medley of shrimp, chorizo, tomatoes, fennel, and green peas—it's a weeknight win. Just one pan, and you're transported to Valencia.
Servings: 4 servings
Calories: 847kcal
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
Calories: 847kcal | Carbohydrates: 71g | Protein: 36g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 106mg | Sodium: 159mg | Potassium: 572mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1143IU | Vitamin C: 27mg | Calcium: 76mg | Iron: 6mg