Quick Skillet Paella with Shrimp and Tomatoes

Name: Quick Skillet Paella with Shrimp and Tomatoes
Prep time: 10 min
Total time: 35 min
Ingredients: 3 tablespoons extra-virgin olive oil; 5 cloves garlic, 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; Kosher salt and freshly ground pepper

Rating: 3.5 stars

62 Ratings
4 Reviews

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

Recipe Summary

prep:

10 mins

total:

35 mins

Servings:

Directions

Step 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.

Advertisement
Step 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.
Step 3

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

Anonymous

02/25/2018

Paella without Saffron!!!??? You should be ashamed!!! You would be run out of Spain if you attempted to serve this debacle!!!!

Anonymous

05/26/2014

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

Anonymous

05/26/2014

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!

Anonymous

10/23/2013

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.

Back to Quick Skillet Paella with Shrimp and Tomatoes

All Reviews for Quick Skillet Paella with Shrimp and Tomatoes

- of Reviews

Homeschool with Martha

Sensory Crafts and Activities for Kids

These Recipes All Start with a Can of Beans

Quick Skillet Paella with Shrimp and Tomatoes

Ingredients

Directions

Cook's Notes

Reviews (4)

All Reviews for Quick Skillet Paella with Shrimp and Tomatoes

Account

More

Quick Skillet Paella with Shrimp and Tomatoes

Ingredients

Directions

Cook's Notes

Reviews (4)

All Reviews for Quick Skillet Paella with Shrimp and Tomatoes