Ingredients

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1 Tbsp. olive oil
1 medium onion, chopped
1 bell pepper, chopped
4 cloves garlic, chopped
3.5 oz. Spanish chorizo*, chopped
1 (14 oz.) can diced tomatoes
1 tsp. smoked paprika
1/2 tsp. saffron threads
1 tsp. salt, divided
1/4 tsp. pepper
1 1/2 cups uncooked Bomba rice**
2 1/2 cups low-sodium chicken stock*
1 lb. large shrimp, peeled and deveined (with or without tails)
1 cup frozen peas, thawed

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Instructions

Heat the olive oil in a large non-stick skillet over medium heat. Add the onion, bell pepper, garlic, and chorizo. Cook, stirring occasionally, until the onion is softened, 3-4 minutes.
Stir in the diced tomatoes with their juice, the smoked paprika, saffron, 1/2 teaspoon of the salt, pepper, the rice, and the chicken stock.
Increase heat to high and bring the rice mixture to a boil. Cover the skillet, reduce the heat to low and allow the mixture to simmer covered for 10 minutes.
Distribute the shrimp in a single even layer over the rice mixture and then push them down a bit so that they’re partly submerged. Sprinkle the remaining 1/2 teaspoon of salt over the shrimp. Cover the skillet and continue to cook covered until the shrimp are opaque and pink, the rice is tender, and most of the liquid has been absorbed, 8-10 minutes more.
Distribute the peas over the shrimp. Cover the skillet and cook on low just to heat the peas through, about 1-2 more minutes.
Remove skillet from the heat. Stir gently to fluff the rice and combine everything.

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Notes

*If you’d like to keep this recipe meat-free, omit the chorizo and use an extra 1/2 teaspoon of smoked paprika. And also, instead of the chicken stock, use vegetable stock, fish stock, or use one 8 oz. bottle of clam juice and 1 and 1/2 cups of water.

**Bomba rice, also called Valencia rice, is a short-grained white rice from Spain that is traditionally used in paella. If you can’t find it, use Arborio rice instead.