Quick Shrimp and Chorizo Paella

Recipe Time

Prep: 25 Minutes
Cook: 28 Minutes

Nutritional Information

Calories 762
Fat 33 g
Satfat 12 g
Protein 45 g
Carbohydrate 67 g
Fiber 3 g
Cholesterol 217 mg
Sodium 924 mg


1 tablespoon olive oil
1 pound chorizo, sliced
1 large onion, diced
2 cloves garlic, minced
1 1-oz. packet vegetable soup mix
1/2 teaspoon paprika
2 cups long-grain rice
4 cups low-sodium chicken broth
1 14-oz. can diced tomatoes, drained
1 cup frozen peas
1 pound previously cooked frozen shrimp (not thawed)


Preheat oven to 400°F. Warm oil in a Dutch oven over medium-high heat. Add chorizo and sauté until it starts to brown, 5 minutes. Add onion and garlic; sauté for 2 minutes. Stir in soup mix, paprika and rice; stir well to coat rice in soup mix. Cook for about 1 minute.

Pour in broth and bring to a boil. Stir in tomatoes. Bring mixture to a simmer, then cover pot with a tightfitting lid.

Transfer to oven and bake for 15 minutes. Add peas and shrimp; cook for 5 minutes more. Remove from oven and let rest for 10 minutes before removing lid. Fluff rice with a fork and season with pepper to taste. Serve immediately.

May 2008