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Skillet Paella with Shrimp and Tomatoes

  • Prep:
  • Total Time:
  • Servings: 4
Skillet Paella with Shrimp and Tomatoes

Photography: Andrew Purcell

Source: Everyday Food, October 2013


  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2 ounces dried chorizo, cut into 1/4-inch cubes
  • 1/4 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired)
  • 1 cup frozen peas, thawed
  • Coarse salt and pepper


  1. In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

  2. Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.

  3. Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

Cook's Note

Shopping Tip
Boost the flavor of your recipes with delicious, garden-quality diced tomatoes.

Reviews (3)

  • MairiC 26 May, 2014

    Very nice. I added a diced onion to the garlic, and then a pinch of saffron threads, crushed.

  • Screen Name fourth try 26 May, 2014

    This looks delicious and I will be trying it!......however, having lived in Spain for five years I have to say leaving out the saffron would be a no-no!!....(:........only needs a few strands!

  • cclark 23 Oct, 2013

    I used bulk fresh chorizo which broke up in nice small pieces. I used the tomato liquid and just incorporated it into the chicken broth total. I did use approx. 3 cups of chicken broth and cooked for 20-30 min. I don't like crunchy rice. Needed more liquid and low temperature simmering to achieve rice with a tender bite. I didn't have to use any salt or pepper. We enjoyed it. I will make it again.

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