Back to Quick Skillet Paella with Shrimp and Tomatoes All Reviews for Quick Skillet Paella with Shrimp and Tomatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 35 mins Servings: 4 skillet rice chorizo shrimp with wooden spoon

Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 5 cloves garlic, minced 1 1/2 cups Arborio rice 2 ounces dried chorizo, cut into 1/4-inch cubes 1/4 cup dry white wine 1 1/2 cups chicken broth 1 can (14.5 ounces) diced tomatoes, drained 3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired) 1 cup frozen peas, thawed Kosher salt and freshly ground pepper

Cook’s Notes Shopping Tip Boost the flavor of your recipes with delicious, garden-quality diced tomatoes.

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 35 mins Servings: 4 skillet rice chorizo shrimp with wooden spoon

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 35 mins Servings: 4

Recipe Summary

prep: 10 mins total: 35 mins

Servings: 4

prep: 10 mins

total: 35 mins

prep:

10 mins

total:

35 mins

Servings: 4

4

skillet rice chorizo shrimp with wooden spoon

skillet rice chorizo shrimp with wooden spoon

Ingredients

Ingredients

  • 3 tablespoons extra-virgin olive oil 5 cloves garlic, minced 1 1/2 cups Arborio rice 2 ounces dried chorizo, cut into 1/4-inch cubes 1/4 cup dry white wine 1 1/2 cups chicken broth 1 can (14.5 ounces) diced tomatoes, drained 3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired) 1 cup frozen peas, thawed Kosher salt and freshly ground pepper

Directions

In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.

Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

Cook’s Notes Shopping Tip Boost the flavor of your recipes with delicious, garden-quality diced tomatoes.

Cook’s Notes

Shopping Tip Boost the flavor of your recipes with delicious, garden-quality diced tomatoes.

Reviews (4)

 Add Rating & Review     62 Ratings   5 star values:        14    4 star values:        17    3 star values:        19    2 star values:        10    1 star values:        2

Reviews (4)

Add Rating & Review     62 Ratings   5 star values:        14    4 star values:        17    3 star values:        19    2 star values:        10    1 star values:        2

Add Rating & Review

62 Ratings 5 star values: 14 4 star values: 17 3 star values: 19 2 star values: 10 1 star values: 2

62 Ratings 5 star values: 14 4 star values: 17 3 star values: 19 2 star values: 10 1 star values: 2

62 Ratings 5 star values: 14 4 star values: 17 3 star values: 19 2 star values: 10 1 star values: 2

  • 5 star values: 14 4 star values: 17 3 star values: 19 2 star values: 10 1 star values: 2

    Martha Stewart Member     Rating: 1 stars       02/25/2018   Paella without Saffron!!!??? You should be ashamed!!! You would be run out of Spain if you attempted to serve this debacle!!!!  

Martha Stewart Member     Rating: Unrated       05/26/2014   Very nice. I added a diced onion to the garlic, and then a pinch of saffron threads, crushed.  

Martha Stewart Member     Rating: Unrated       05/26/2014   This looks delicious and I will be trying it!......however, having lived in Spain for five years I have to say leaving out the saffron would be a no-no!!....(:........only needs a few strands!  

Martha Stewart Member     Rating: 4 stars       10/23/2013   I used bulk fresh chorizo which broke up in nice small pieces. I used the tomato liquid and just incorporated it into the chicken broth total. I did use approx. 3 cups of chicken broth and cooked for 20-30 min. I don't like crunchy rice. Needed more liquid and low temperature simmering to achieve rice with a tender bite. I didn't have to use any salt or pepper. We enjoyed it. I will make it again.

    Martha Stewart Member

    Rating: 1 stars 02/25/2018

Paella without Saffron!!!??? You should be ashamed!!! You would be run out of Spain if you attempted to serve this debacle!!!!

Rating: 1 stars

Rating: Unrated 05/26/2014

Very nice. I added a diced onion to the garlic, and then a pinch of saffron threads, crushed.

Rating: Unrated

This looks delicious and I will be trying it!……however, having lived in Spain for five years I have to say leaving out the saffron would be a no-no!!….(:……..only needs a few strands!

Rating: 4 stars 10/23/2013

I used bulk fresh chorizo which broke up in nice small pieces. I used the tomato liquid and just incorporated it into the chicken broth total. I did use approx. 3 cups of chicken broth and cooked for 20-30 min. I don’t like crunchy rice. Needed more liquid and low temperature simmering to achieve rice with a tender bite. I didn’t have to use any salt or pepper. We enjoyed it. I will make it again.

Rating: 4 stars

All Reviews for Quick Skillet Paella with Shrimp and Tomatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Quick Skillet Paella with Shrimp and Tomatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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