Shrimp and Tomato Paella

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Campside Paella

This simplified but full-flavored version of Spanish paella only requires one pan and can be easily made on the stove or a grill side-burner and enjoyed outside on the deck or patio.

Serves: 4
Difficulty: easy
Prep time: 15 min
Total time: 35 min
Special equipment: 10-inch heavy-bottomed skillet with lid


3 T extra virgin olive oil
1 sm yellow onion, chopped
4 garlic cloves, minced
1/2 t red pepper flakes
1/2 t Spanish smoked paprika
1 1/4 c med-grain rice
2 oz (approx. 1/2 c) dry Spanish chorizo, sliced thinly
1/4 c dry white wine
1/2 pt whole cherry tomatoes
1, 15 oz can fire-roasted crushed tomatoes
1 3/4 c chicken broth
1 1/4 t salt
1/2 t black pepper
3/4 lb large raw shrimp, peeled and deveined, thawed (tail-on if desired)
1 c frozen peas, thawed
1/4 c flat leaf parsley, coarsely chopped
1 lemon, quartered


Heat oil in skillet over medium-high heat. Add onion and sauté for 2 min. Add garlic, red pepper flakes and paprika; sauté until fragrant, approx. 1 min. Add rice and chorizo and sauté 2-3 min, until rice is translucent, stirring occasionally. Add wine and cook until evaporated, approx. 1 min. Add cherry tomatoes, crushed tomatoes, broth, salt and pepper. Stir well and bring to a simmer. Cover, reduce heat to low and cook 10 min, stirring occasionally. Rice should be tender and liquid absorbed. Stir in shrimp and peas. Cover and cook 5-6 min, until shrimp is opaque. Remove from heat and allow to rest, covered, 5 min. Taste and adjust seasonings, then garnish with chopped parsley and lemon wedges. Serve immediately.