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Shrimp and Chorizo Paella

Shrimp and Chorizo Paella

with Saffron, Smoked Paprika, and Peas

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Paella, the national dish of Spain, is famous for its use of precious saffron. Just a few threads of this vibrant, aromatic spice perfumes the dish with its complex aroma. The best part of paella is socarrat, the crispy crust that develops on the bottom of the pan.

Tags:Eat FirstGluten-free

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time55 minutes
Cooking difficultyHard

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

8 ounce



1 unit

Fresh Pork Chorizo

1 unit


4 ounce


1 unit

Yellow Onion

1 bunch


2 clove


¾ cup

Arborio Rice



2 unit

Veggie Stock Concentrate

1 teaspoon

Smoked Paprika

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories679 kcal
Energy (kJ)2841 kJ
Fat20 g
Saturated Fat0 g
Carbohydrate83 g
Sugar0 g
Dietary Fiber8 g
Protein43 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Halve, peel, and dice the onion. Mince or grate the garlic. Core, seed, and dice the tomato. Halve the chorizo lengthwise, then slice into thin half moons. Chop the parsley.


Bring 4 cups water, the saffron, and the stock concentrates to a simmer in a medium pot.


Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and cook 4-5 minutes, until softened. Season with salt and pepper. Add the garlic to the pan and cook another 30 seconds, until fragrant. Add the chorizo, tomato, garlic, and half the paprika into the pan and cook, tossing, 4-5 minutes, until the chorizo renders its oil.


Add the arborio rice to the pan and toss to coat. Cook, stirring, for 1-2 minutes. Add two cups chicken stock to the pan, bring to a boil, then reduce to a simmer for 25-30 minutes, stirring occasionally, and adding more chicken stock as necessary.


When the rice is almost al dente, stir the peas into the pan and increase heat to high for 3-4 minutes, until a golden brown crust begins to form on the edges of the pan. Do not stir the rice!


Season the shrimp with salt, pepper, and the remaining paprika. Top the rice with the shrimp, cover with foil (or a lid), and let cook another 2-3 minutes, until pink and opaque.


Sprinkle the pan with parsley, divide the paella between bowls, and dig in