Quick Skillet Paella with Shrimp and Tomatoes

Name: Quick Skillet Paella with Shrimp and Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: 3 tablespoons extra-virgin olive oil; 5 cloves garlic, minced; 1 ½ cups Arborio rice; 2 ounces dried chorizo, cut into ¼-inch cubes; ¼ cup dry white wine; 1 ½ cups chicken broth; 1 can (14.5 ounces) diced tomatoes, drained; ¾ pound large shrimp (31 to 35 count), peeled and deveined; 1 cup frozen peas, thawed; Kosher salt and freshly ground black pepper to taste

Recipe GLPR68beb4ad324c1b

Spanish

Main Course

35 min

394 cal

Servings: 4

Stovetop

A vibrant Mediterranean one-skillet paella featuring succulent shrimp, tender Arborio rice, and bright diced tomatoes, enriched with Spanish chorizo and garlic. Ready in just 35 minutes, this elegant yet simple dish delivers authentic paella flavor without requiring a traditional paellera pan.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

3 tablespoons extra-virgin olive oil

5 cloves garlic, minced

1 ½ cups Arborio rice

2 ounces dried chorizo, cut into ¼-inch cubes

¼ cup dry white wine

1 ½ cups chicken broth

1 can (14.5 ounces) diced tomatoes, drained

¾ pound large shrimp (31 to 35 count), peeled and deveined

1 cup frozen peas, thawed

Kosher salt and freshly ground black pepper to taste

Directions

Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to avoid browning.
Add the diced chorizo to the skillet and cook for 2 minutes, stirring occasionally, until it releases its oils and becomes lightly browned.
Pour in the Arborio rice and stir continuously for about 2 minutes to lightly toast the grains and coat them with the oil and chorizo mixture.
Add the dry white wine to the skillet and stir until most of the liquid is absorbed, about 1 minute.
Pour in the chicken broth and add the drained diced tomatoes. Stir well to combine, then increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low, and simmer uncovered for about 15 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is nearly tender.
Arrange the shrimp on top of the rice in a single layer and sprinkle the thawed peas over and around them. Do not stir. Continue cooking uncovered for 5 to 7 minutes until the shrimp are opaque and cooked through (internal temperature of 165F), and any remaining liquid is absorbed.
Remove from heat, season the paella to taste with kosher salt and freshly ground black pepper, and let rest for 1 minute before serving.

Comments

Grocery List Plus Editorial Staff4.75

This hits hard for Charlotte eaters: shrimp is local from the coast, chorizo and arborio rice are standard at every major chain here, and the total cost per serving lands around $4–5 depending on shrimp price. The stated 35 minutes is honest for a one-skillet dish that doesn't require resting, though plan for 5 minutes of prep work (mincing garlic, prepping shrimp) before you start cooking. It's a genuine weeknight win—forgiving, reheats adequately in a microwave the next day, and scales easily for a family. The only caveat is that shrimp price swings sharply with season; buy frozen from ALDI or Walmart on off-season weeks to keep it under $4 a serving, and fresh Carolina shrimp in summer will push the cost up 30–40 percent.