Shrimp and Chorizo Paella
with Peas, Bell Pepper, and Garlic Aioli
- Milk
- Fish
- Shellfish
- Eggs
Is there anything better than digging into a bountiful paella? Infused with smoky, aromatic spices and mixed with tender strips of bell pepper, juicy shrimp, and crispy chorizoāone bite of this festive dish will immediately transport you to seaside Spain (no passport required!). Better yet, it couldnāt be easier to whip up. You donāt need to build a fire in the backyard or run out to buy any fancy one-use pans, all you need is 40 minutes for pure paella bliss. FYI, itās completely acceptable (even authentic!) to eat right out of the skillet. Now all you need is a pitcher of Sangria...
Ingredients
1 unit
Bell Pepper
2 clove
Garlic
3 ounce
Dried Chorizo
(Contains: Milk)
Ā¾ cup
Arborio Rice
1 teaspoon
Smoked Paprika
1 teaspoon
Turmeric
2 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Shrimp
(Contains: Shellfish)
6 ounce
Peas
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Mince garlic. Thinly slice chorizo into rounds.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and chorizo. Cook, stirring occasionally, until bell pepper is slightly softened and chorizo is lightly browned, 2-3 minutes.
Stir rice, half the garlic, half the paprika, and half the turmeric (all the turmeric for 4 servings) into same pan; cook until fragrant, 30 seconds to 1 minute. Stir in 3 cups water (6 cups for 4), stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until water has evaporated and rice is tender, 15-20 minutes. TIP: Add a splash of water if liquid evaporates before rice is fully cooked.
Meanwhile, in a small bowl, combine mayonnaise and a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt, pepper, and remaining paprika. When rice is almost finished, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
Once rice is finished, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp and drizzle with garlic aioli. TIP: Serve directly from pan for a family-style paella experience.
Customer reviews
Review summary
Updated on Dec 2025- Flavor:Ā Many loved the smoky, aromatic spices and tasty shrimp-chorizo combo, though some found it bland or bitter.
- Ease of prep:Ā Customers praised how quick and simple it was to make this restaurant-quality dish at home š².
- Suggestions:Ā Consider using fresh chorizo, adding saffron, and cooking the rice less for better texture.
- Portions:Ā Generous servings often provided leftovers; some felt it was filling and worth the premium price.
- Authenticity:Ā While not fully authentic, many enjoyed this easy paella-inspired dish with a few tweaks.
