Easy Paella with Shrimp, Chorizo, and Peas
One-pot paella with shrimp, chorizo and peas
Andrea Lynn
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  • Ingredients

    • 1 tablespoon olive oil
    • 1 medium yellow onion, finely chopped
    • 8 ounces cooked chorizo or kielbasa, sliced into pieces
    • 1 (7-ounce) ham steak, chopped (about 1 ¼ cups)
    • 1 (12-ounce) jar roasted red peppers, drained and finely chopped
    • 1 (14.5-ounce) can diced tomatoes
    • salt and pepper
    • 1 (1 pound) bag saffron rice, like Vigo yellow rice
    • 4 cups chicken broth
    • 1 pound large shrimp, peeled
    • 1 (10-ounce) package frozen peas, thawed
    • ¼ cup chopped parsley (optional)


1. In a large sauté pan (with a lid), warm oil over medium-high heat. Add onion and chorizo; stirring occasionally, cook until onion is softened, about 5 minutes.

2. Into the sauté pan, stir in ham and roasted red peppers. Cook for just a couple minutes. Add tomatoes, salt, pepper and saffron rice—stir to combine ingredients together. Pour in chicken broth.

3. Bring mixture to a boil; cover with lid or a double layer of foil over the entire pan. Reduce heat to low or medium-low so mixture is at a simmer. Cook until broth is absorbed, about 20 minutes.

4. Remove lid or foil and gently stir in shrimp and peas. Cover and cook until shrimp are pink, about 6 minutes. Garnish with parsley, if desired, and serve.