There’s something magical about Spanish food. The vibrant colors, the bold flavors, the way a simple dish can transport you straight to a sunny Mediterranean coast. But on a busy weeknight, whipping up an authentic paella feels about as realistic as booking a last-minute flight to Barcelona.

What if you could capture that essence in a single pan, with ingredients you probably already have, in under 30 minutes? This One-Pot Spanish Rice with Chorizo and Shrimp is your ticket to a flavor fiesta without the fuss. It’s the ultimate easy weeknight meal that’s as colorful and flavorful as it is simple to make. Let’s turn your kitchen into a Spanish tapas bar!

Why This Recipe is a Weeknight Game-Changer

I can hear the question now: “One pot? Really? Does it actually taste authentic?” I promise you, it does. This recipe is built on the foundation of traditional Spanish cuisine but designed for real life.

• The One-Pan Wonder: By cooking everything in a single skillet, we’re building layers of flavor. The rendered paprika oil from the chorizo becomes the base for toasting the rice and sautéing the veggies, meaning every grain is infused with incredible taste.

• The Shortcut to Big Flavor: Using smoked paprika is our secret weapon. It delivers that classic, smoky Spanish flavor instantly, no long simmering required.

• Texture Heaven: We add the shrimp at the very end so they cook quickly, staying plump and juicy instead of becoming tough and rubbery.

This isn’t just another rice dish. It’s a vibrant, satisfying experience that proves gourmet doesn’t have to be complicated.

Let’s Talk Ingredients: The Key to Authentic Flavor

The simplicity of this dish means every ingredient plays a starring role. Here’s how to make it shine.

• Chorizo is Key: This is the most important choice. For the most authentic flavor, seek out Spanish chorizo. It’s a firm, cured sausage seasoned with smoked paprika and garlic. Mexican chorizo is a fresh, ground sausage that will change the texture and flavor significantly. Spanish chorizo will give you those beautiful, crispy slices that hold their shape.

• The Rice: A medium-grain rice like Calrose or Bomba is ideal because it absorbs liquid beautifully without becoming mushy. However, long-grain rice like Basmati works perfectly well in a pinch.

• The Spice: Smoked paprika (pimentón) is non-negotiable. It’s what gives the dish its signature deep red color and smoky essence. Sweet or hot smoked paprika both work—choose based on your heat preference.

• The Shrimp: Use raw, peeled, and deveined shrimp for the best results. Their fresh sweetness is a perfect contrast to the spicy, smoky chorizo.

• The Broth: Seafood stock will give you the most authentic and robust flavor, but chicken broth is an excellent and convenient substitute.

PCOS-Friendly Adaptation: Try mixing half white rice with cauliflower rice or brown rice to lower the glycemic load. Use more shrimp or a lean protein swap for chorizo, and increase the veggies. If chorizo is high in fat or sodium, choose a lean or low-sodium variant.

How to Make Your Spanish Rice Masterpiece

The process is straightforward, but a few pro-tips will ensure perfection.

1. Brown the Chorizo: Start by sautéing the sliced chorizo in a little olive oil over medium heat. This step renders out the flavorful red oils that will cook the rest of the dish. Remove the chorizo and set it aside, leaving the oil in the pan.

2. Sauté the Aromatics: In that beautiful red oil, cook your diced onions and bell peppers until they begin to soften. Add the garlic and cook for just 30 seconds until fragrant.

3. Toast the Rice: Add the rice and stir to coat it in the flavorful oil. Let it toast for a minute—this helps the grains stay separate and absorb flavor better.

4. Simmer: Pour in your broth, canned tomatoes, and spices. Bring it to a boil, then reduce the heat to a simmer, cover, and let it cook for about 15-20 minutes.

1. Add the Seafood: Uncover the pan. The rice should be almost tender. Add the shrimp and the cooked chorizo back to the pan, nestling them into the rice. Cover and continue to cook for another 5-7 minutes, until the shrimp are pink and opaque.

2. The Final Touch: Remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and garnish with fresh parsley. A squeeze of fresh lemon juice right before serving brightens all the flavors!

Customize Your Creation

The beauty of this framework is its flexibility.

• Add Veggies: Stir in a handful of frozen peas or chopped spinach with the shrimp for a pop of color and nutrition.

• Protein Swap: Not a shrimp fan? Try it with scallops, mussels, or diced chicken breast.

• Spice Level: Love heat? Add a pinch of red pepper flakes with the spices.

• From Paella to Rice: While this isn’t a traditional paella (it lacks saffron and uses a different rice), it scratches the same itch! For a more paella-like experience, add a pinch of saffron threads to the warm broth before adding it to the rice.

FAQs (Your Questions Answered)

Can I use Mexican chorizo?
You can, but the result will be different. Mexican chorizo is a fresh sausage that you must remove from its casing and cook until crumbled. It will give a different, but still delicious, ground meat texture to the dish .

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet on the stove with a tiny splash of water or broth to keep the rice from drying out.

My rice is still hard after the cooking time. What happened?
Different rice brands and ages absorb liquid differently. If the rice is still too firm, simply add a couple more tablespoons of broth or water, cover, and cook for another 3-5 minutes.

Is this dish spicy?
The heat level depends on your chorizo and paprika. Spanish chorizo and smoked paprika are typically mildly spicy. For a milder dish, use sweet smoked paprika. For more heat, use hot smoked paprika or add red pepper flakes.

The Final Stir

See? I told you that incredible, colorful Spanish flavor was within reach. This one-pot meal is more than just dinner; it’s a quick escape to a sun-drenched terrace in Spain.

This One-Pot Spanish Rice with Chorizo and Shrimp is exactly what Flavor Flux is all about—empowering you to create delicious, uncomplicated food that brings joy to your table.

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One-Pot Spanish Rice with Chorizo and Shrimp

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Print Recipe

This vibrant One-Pot Spanish Rice with Chorizo and Shrimp is a 30-minute weeknight miracle! Smoky, flavorful, and colorful, with minimal cleanup.

• Total Time: 30
• Yield: 4

Ingredients

• 1 tbsp olive oil

• 8 oz Spanish chorizo, sliced into ¼” rounds

• 1 yellow onion, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 ½ cups white rice (Calrose or long-grain)

• 1 tsp smoked paprika

• ½ tsp dried oregano

• 2 cups seafood or chicken stock

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 lb raw large shrimp, peeled and deveined

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

1. Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the chorizo and cook for 2-3 minutes per side until browned and crispy. Remove with a slotted spoon, leaving the oil in the pan.

2. Add the diced onion and bell pepper to the pan. Sauté for 4-5 minutes, until softened.

3. Add the garlic and cook for 30 seconds until fragrant.

4. Add the rice, smoked paprika, and oregano. Stir constantly for 1-2 minutes to toast the rice.

5. Pour in the stock and diced tomatoes with their juices. Stir to combine, scraping any browned bits from the bottom of the pan. Bring to a boil.

6. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, until the rice is mostly tender and has absorbed most of the liquid.

7. Season the shrimp with a pinch of salt and pepper. Nestle the shrimp and cooked chorizo into the rice. Cover and cook for another 5-7 minutes, until the shrimp are pink and cooked through.

8. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.

9. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Notes

Notes:

• Chorizo Note: For authentic flavor and texture, use cured Spanish chorizo, not fresh Mexican chorizo.

• Rice Note: No need to rinse the rice for this recipe; the starch helps create a slightly creamy texture.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water.

• Author: Emma Carter
• Prep Time: 10
• Cook Time: 20
• Category: Main Course
• Cuisine: Spanish