An easy, fool-proof recipe for Shrimp and Chorizo Paella – the perfect, quick dinner for busy week days and always a hit with my family and friends

I am actually no good at making Paella. It just about always turns out a messy, sticky lot of meat and rice.

But I have never had a problem making this Shrimp and Chorizo Paella . The dish is definitely fool-proof and perfect for someone like me with specific problems (lack of knowledge?) in making Paella.

The combination of Shrimp and Chorizo is always wonderful, but it is exceptionally tasty in this recipe.

If it weren’t for obvious reasons, I would eat Chorizo everyday and the same goes for Shrimp, except the reasons are different.

One is fat content and the other is pricey – very pricey in Gauteng which is the most inland province of our country (or maybe that would be the Free State?).

Not many people like Olives and you can always leave that out. However if you do like Olives, adding them is highly recommended !

Another (more popular) option is to serve the Lemons, Parsley and Olives in a small side dish/plate.

When I had just met my husband, he did not like Olives at all – like is an understatement – he hated any kind of Olive, but now loves them as much as I always did and still do !

Yep, sometimes they only need a little guidance and of course the right wine paired to enjoy a bowl of Olives on it’s own.

Fortunately, my kids grew up eating Olives and it is an everyday, ordinary treat for them.

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More Seafood/Fish recipes you might like:

• Sweet and Sour Shrimp Fried Rice
• Mussels in Lemon Garlic-Butter Sauce
• Easy Lemon and Onion Fish
• Shrimp Springrolls
• Smothered Fish (a.k.a. Fish Mornay)

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Shrimp And Chorizo Paella

Shrimp and Chorizo Paella

Linda Nortje

An easy, fool-proof recipe for Shrimp and Chorizo Paella - the perfect, quick dinner for busy week days

5 from 3 votes

Print Recipe Pin Recipe

Course Dinner

Cuisine Spanish

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 Servings

Calories 463 kcal

Ingredients

  

1x2x3x

• 2 TB Oil
• 1 Onion chopped
• 1 ½ cups Chorizo sliced
• 2 Green Bell Peppers chopped
• 1 ½ cups Rice
• 1 cup Dry White Wine
• 1 cup Chicken Stock
• 1 Bay Leaf
• 1 t Turmeric
• 900 g Shrimp defrosted if frozen ( 2 pounds )
• Salt and Black Pepper to taste

TO SERVE (optional):

• 2 Lemons sliced into wedges
• ¼ cup Parsley chopped
• 18 Black Olives pipped

Instructions

 

• Heat the Oil in a large pan or wok with a lid – saute the Onion, Chorizo and Peppers until the Chorizo is a bit crispy – add the Rice and stir through
• Add the Wine, Stock, Bay Leaf and Turmeric – stir and cover – lower the heat and simmer for 25 – 30 minutes or until the Rice is cooked
• Add the Shrimp – cook a further 10 – 15 minutes or until the Shrimp is done – season with Salt and Pepper to taste
• Serve with Lemon wedges, Parsley and Black Olives (optional)

Notes

• Nutrition value excludes : Lemons, Parsley and Olives

Nutrition Facts

Shrimp and Chorizo Paella

Amount per Serving

Calories

463

% Daily Value*

Fat

 

11.5

g

18

%

Saturated Fat

 

5.4

g

34

%

Polyunsaturated Fat

 

3.8

g

Cholesterol

 

236.8

mg

79

%

Sodium

 

350.8

mg

15

%

Carbohydrates

 

44

g

15

%

Fiber

 

1.8

g

8

%

Sugar

 

2.5

g

3

%

Protein

 

36.9

g

74

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Equipment Suggestions

Joyce Chen 22-9938, Pro Chef 14 Inch 10 Piece Excalibur Non-Stick Wok Set

Lodge 14 Inch Cast Iron Wok. Pre-Seasoned Wok with Flattened Bottom for Asian Stir Fry and Sautees

Wood Wok Spatula Cooking Utensils JJMG Kitchen Handcrafted Curved Stir Fry Wooden Mixing Spoon Serving Turner Tool (Pack of 2)

Serve with Lemon wedges, Parsley and Black Olives.

LINDA