This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Cook's Notes

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

Reviews (4)

62 Ratings
  • 5 star values: 14
  • 4 star values: 17
  • 3 star values: 19
  • 2 star values: 10
  • 1 star values: 2
Rating: 1 stars
Paella without Saffron!!!??? You should be ashamed!!! You would be run out of Spain if you attempted to serve this debacle!!!!
Rating: Unrated
Very nice. I added a diced onion to the garlic, and then a pinch of saffron threads, crushed.
Rating: Unrated
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!
Rating: 4 stars
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.