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+ servings
closeup of seafood paella in a traditional pan

Quick Paella with Shrimp and Sausage

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This easy and elegant recipe is a good choice for feeding a crowd. 
Course Main Course
Cuisine Spanish
Dish Type tapas
Ingredient chorizo, shrimp
Servings 8 servings as tapas
Author Diane Brown


  • 1 tbsp olive oil
  • 1 garlic clove chopped
  • 1/2 medium onion diced
  • 1 red pepper ribs and seeds removed diced
  • 1/2 lb chorizo sausage quartered lengthwise and cut crosswise into 1/2-inch thick slices
  • 1 cup long-grain rice
  • 1/2 cup white wine
  • 1 1/2 cups water or chicken broth
  • pinch crumbled saffron threads
  • 1/2 lb cleaned raw medium shrimp
  • 1/2 cups frozen peas
  • 2 tbsp small pimiento-stuffed green olives plus additional slice olives for garnish


  • Heat oil in a 12-inch heavy skillet or stockpot over high heat until just smoking, then sauté garlic, onions and peppers, stirring, until garlic and onions are golden, about 2 minutes. 
  • Add chorizo and cook, stirring, until it is lightly browned, about 2 minutes. 
  • Add rice, wine, broth, and saffron and cook, covered and undisturbed, over high heat until most of liquid is absorbed.
  • Stir in shrimp, peas, and olives and divide into two individual baking dishes or a large baking dish, cover and put in heated 350 degree oven for 10 minutes, until the shrimp is cooked through and the rice has a toasted crust. 
  • Garnish with sliced olives and serve.