Spanish-Style Rice, with Shrimp and Chorizo

I was tempted to call this “paella”, but I’m not sure it passes the authenticity test.  It does get high marks for deliciousness, and I think that’s what counts here.  Another plus when you live in a warm climate is the option of cooking this dish entirely on the stove top, so there you go…

I use my favorite cast iron skillet and a simple method that sees the piquant flavor of chorizo boosting the aromatics.  The rice is added and cooked a bit; warm, saffron-spiked stock is poured into the skillet, and the simmering begins.  Use a short grain rice such as bomba, or arborio, and watch it carefully.  When it is almost tender, add the shrimp and peas.  At the very end, add the chorizo, and garnishes, and let the rice mixture rest, covered with a towel, for about ten minutes.

The rice will be tender and infused with the flavors of the stock and seasonings.  Peas and chopped fresh herbs add a flavor and color boost to the dish.  Once you have all your prep done the cooking will go rather quickly; you can have dinner on the table in about thirty minutes.

With a nod to the authentic manner of serving paella, bring the skillet to the table, and let each diner scoop out a portion of the rice, vegetables, shrimp and sausage.  Enjoy!

Spanish-Style Rice, with Shrimp and Chorizo

A paella-style rice dish, cooked on the stove, with saffron-infused broth, short-grain rice, chorizo, shrimp, vegetables, and herbs.  Hearty and delicious!

Course Dinner, Entree, Main Course
Cuisine American, Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Donna


  • 5 ounces Spanish-style chorizo sausage, sliced
  • 3/4 cup finely chopped onion
  • 2 cloves garlic, peeled and minced
  • 2 small tomatoes, coarsely grated (discard the tomato peels)
  • 1 cup short grain rice, such as Arborio or Bomba
  • 2 cups chicken stock, heated to a simmer
  • 1 large pinch saffron threads
  • 1/2 teaspoon smoked paprika
  • 1/2 cup peas (thawed if frozen)
  • 6 ounces medium shrimp, peeled and de-veined
  • Kosher salt and freshly ground pepper, to taste
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley, for garnish


  1. In a wide, heavy skillet, such as a cast iron skillet, over medium-high heat, sauté the chorizo until lightly browned, about 3 minutes.  Remove the sausage to a plate with a slotted spoon.  Add the onion and garlic to the pan and  cook until slightly softened.  Add the tomato pulp and cook until the mixture is thick and darkened in color.  Stir frequently so it doesn't burn.  Add the rice and stir to coat with the vegetable mixture.       

  2. Add the saffron to the warm chicken stock and pour the stock into the skillet.  Add the smoked paprika and season the rice mixture with salt and pepper.  Bring to a gentle simmer and allow the rice to cook for about 15 minutes.  Sprinkle in the peas and add the shrimp to the skillet, pushing them down into the bubbling rice mixture.  Raise the heat a little and continue to cook the dish until the rice is tender and the shrimp are pink and firm.  This will take another 5 to 8 minutes. 

  3. Remove the pan from the heat and arrange the chorizo slices atop the rice.  Sprinkle with chopped parsley and the lemon juice.  Cover the pan with a towel and let stand for 10 minutes.  Present the skillet at the table and let each diner scoop out a portion of rice, sausage, and shrimp. 

Recipe Notes


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