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Quick Shrimp and Chorizo Paella

Prep time 25 mins
Cook time 28 mins
Yield 6 Servings


  • 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)
  • Pepper

Nutrition Information

  • calories 762
  • fat 33 g
  • satfat 12 g
  • protein 45 g
  • carbohydrate 67 g
  • fiber 3 g
  • cholesterol 217 mg
  • sodium 924 mg

How to Make It

  1. 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.

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

  3. 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.