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Quick Paella with Shrimp and Sausage

Quick Paella with Shrimp and Sausage

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
Created by 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


  1. 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. 

  2. Add chorizo and cook, stirring, until it is lightly browned, about 2 minutes. 

  3. Add rice, wine, broth, and saffron and cook, covered and undisturbed, over high heat until most of liquid is absorbed.

  4. 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. 

  5. Garnish with sliced olives and serve.