Quick Shrimp and Chorizo Paella

Gluten Free
Dairy Free
Health score
29%
Quick Shrimp and Chorizo Paella
53 min.
6
626kcal

Suggestions


Welcome to a culinary adventure that brings the vibrant flavors of Spain right to your kitchen! Our Quick Shrimp and Chorizo Paella is a delightful recipe that’s as satisfying to prepare as it is to enjoy. Whether you're hosting a lunch gathering or planning a cozy dinner, this paella is sure to impress your guests and awaken their taste buds.

Imagine succulent shrimp paired with spicy chorizo, mingling with aromatic garlic and savory onions, all brought together with the comforting essence of long-grain rice. This dish not only bursts with flavor but is also designed to cater to various dietary preferences, being both gluten-free and dairy-free. With a preparation time of just 53 minutes, you can have an extravagant meal on the table in no time!

The magic happens in a single pot, combining ease and bounty, so you can spend less time washing dishes and more time enjoying the company of your loved ones. The addition of peas adds a pop of color and sweetness, making each bite a delightful experience. Perfect for any occasion, this Quick Shrimp and Chorizo Paella will undoubtedly become a favorite in your recipe arsenal.

So gather your ingredients, preheat your oven, and let’s bring a taste of Spain into your home!

Ingredients

  • 14 oz canned tomatoes diced drained canned
  • pound chorizo sliced
  • cloves garlic minced
  • cups chicken broth low-sodium
  • tablespoon olive oil 
  • large onion diced
  • 0.5 teaspoon paprika 
  • cup peas frozen
  • servings bell pepper 
  • cups rice long-grain
  • pound previously shrimp frozen thawed cooked (not )
  • oz vegetable soup mix 

Equipment

  • oven
  • pot
  • dutch oven

Directions

  1. Preheat oven to 400F. Warm oil in a Dutch oven over medium-high heat.
  2. Add chorizo and saut until it starts to brown, 5 minutes.
  3. Add onion and garlic; saut for 2 minutes. Stir in soup mix, paprika and rice; stir well to coat rice in soup mix. Cook for about 1 minute.
  4. Pour in broth and bring to a boil. Stir in tomatoes. Bring mixture to a simmer, then cover pot with a tightfitting lid.
  5. Transfer to oven and bake for 15 minutes.
  6. Add peas and shrimp; cook for 5 minutes more.
  7. Remove from oven and let rest for 10 minutes before removing lid. Fluff rice with a fork and season with pepper to taste.
  8. Serve immediately.

Nutrition Facts

Calories626kcal
Protein24.73%
Fat32.04%
Carbs43.23%

Properties

Glycemic Index
53.42
Glycemic Load
33.71
Inflammation Score
-10
Nutrition Score
24.637391505034%

Flavonoids

Luteolin
0.46mg
Isorhamnetin
1.25mg
Kaempferol
0.18mg
Myricetin
0.02mg
Quercetin
5.26mg

Nutrients percent of daily need

Calories:626.23kcal
31.31%
Fat:22.2g
34.15%
Saturated Fat:7.65g
47.81%
Carbohydrates:67.38g
22.46%
Net Carbohydrates:61.68g
22.43%
Sugar:8.78g
9.75%
Cholesterol:168.96mg
56.32%
Sodium:236.06mg
10.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:38.54g
77.08%
Vitamin C:113.77mg
137.9%
Vitamin A:3252.29IU
65.05%
Manganese:1.06mg
53.13%
Phosphorus:358.63mg
35.86%
Copper:0.71mg
35.3%
Vitamin B3:5.3mg
26.48%
Vitamin B6:0.52mg
26.21%
Potassium:870.13mg
24.86%
Iron:4.37mg
24.3%
Fiber:5.69g
22.77%
Magnesium:77.78mg
19.44%
Folate:69.74µg
17.44%
Zinc:2.59mg
17.26%
Vitamin E:2.49mg
16.62%
Selenium:10.51µg
15.02%
Vitamin B1:0.22mg
14.47%
Vitamin K:14.87µg
14.16%
Vitamin B2:0.22mg
13%
Calcium:114.84mg
11.48%
Vitamin B5:1.12mg
11.19%
Vitamin B12:0.16µg
2.62%
Source:My Recipes