Spanish Paella with Prawns and Chorizo

This hearty Spanish paella one-pan dish is brimming with bold Mediterranean flavor, smoky chorizo, juicy prawns, sweet red pepper, peas, and tender rice — a vibrant twist on the classic Spanish paella.

With this delicious prawn and chorizo paella recipe you can enjoy Spanish cuisine at home! It’s surprisingly straightforward to make — as in really EASY — and is full of flavorful ingredients including sweet red peppers, artichokes and peas. But you can load up this famous saffron-infused rice dish with anything your heart desires!

Ingredients for my Spanish Paella

This Spanish paella recipe calls for simple, high-quality ingredients that bring out the signature flavours of Spain:

• Olive oil – A generous drizzle of extra-virgin olive oil for sautéeing and building flavour.
• Aromatics – Finely chopped onions, garlic cloves, and a sweet red pepper. Fresh pointed or sweet bell red peppers are ideal for their natural sweetness and vibrant colour.
• Spices – Smoked paprika (pimentón dulce) gives that signature Spanish warmth, while a good pinch of saffron threads adds golden colour and a delicate aroma. Finish with a little sea salt, to taste.
• Rice base – A couple of generous handfuls of short-grain paella rice (like Bomba or Calasparra). If unavailable, Arborio or Carnaroli are good substitutes. Add a splash of dry white wine (optional), then stir in warm chicken stock to help the rice soak up all the lovely flavours.
• Tomatoes & vegetables – A tin of diced tomatoes for richness, artichoke hearts (I prefer marinated ones from the deli, quartered), and a handful of frozen peas for a touch of sweetness and bright colour.
• Protein – Sliced Spanish chorizo, gently grilled until crisp and golden, and jumbo tiger prawns, shell-on for best flavour, deveined for ease. You can also add mussels, squid, or chicken thighs if you like to mix it up.
• To finish – A handful of chopped flat-leaf parsley and lemon wedges for squeezing over. A touch of lemon zest is a lovely way to brighten it all up just before serving.

Tip: Go for organic and seasonal produce when you can — it truly elevates the flavour!

How to Make This Spanish Chorizo and Prawn Paella

1. Build the flavor base: Sauté onion, garlic, and red pepper in olive oil. Stir in smoked paprika and saffron, then toast the rice briefly.
2. Simmer the rice: Deglaze with wine, add tomatoes, broth, peas, and artichokes. Simmer without stirring until rice is just tender and a crust (socarrat) forms.
3. Grill toppings & finish: While the paella cooks, grill the chorizo and prawns. Arrange them on top, rest for 5 minutes, garnish with parsley and lemon — and serve!

Get the exact ingredient quantities in the printable recipe card below.

Tips for making the best Spanish paella

Using the right pan

If you are preparing this Spanish rice dish for two to four people, you can cook easily cook it on the stovetop. In my opinion, I think it’s worthwhile getting an authentic paella pan, since they are really inexpensive (11€). But, if you don’t have one, then use a large, deep, non-stick frying pan. Ideally it should be both shallow and wide to allow the liquid to evaporate quickly, and the base should be thin since thicker bases retain heat which could lead to overcooking. A round-bottomed wok is definitely not a good choice for this type of recipe.

Using the best ingredients

• Always use medium-sized rice such as Arroz Bomba or Arroz Calasparra paella rice (“arroz” means rice in Spanish), or risotto rice like arborio or carnaroli.
• Be generous with the oil; this keeps the rice separated and distributes the flavour evenly.
• Saffron is signature to making paella and giving it its warm yellow color and delicate flavour. Yes, it’s expensive, you only need a pinch.
• Chorizo apparently is not traditionally part of this dish, but it adds tons of flavor, so not be skipped!
• Artichokes add a lovely, briny flavor. I like to use quality marinated artichokes from a local delicatessen or farmers market but canned ones are also fine.
• I like frozen peas for a pop of color, but green beans are also a great choice.

The No-Stir Method: Why You Shouldn’t Stir Paella Like Risotto

Unlike risotto, paella should never be stirred once the broth is added. Stirring releases starch, which makes rice creamy — great for risotto, not for paella.

The goal here is light, separate grains and a golden, crispy layer on the bottom called the socarrat — the most prized part of the dish. It adds a toasty, smoky flavour that makes paella so irresistible.

To get it right, spread the rice evenly and let it cook undisturbed over steady, medium heat. No poking, no stirring. Just let the magic happen — but keep an eye on it to avoid burning the bottom.

If you’re in the mood for more flavour-packed meals with rice, try my recipe for Vegetable Jambalaya (Creole One-Pot Rice Dish). A bold, Creole-inspired one-pot dish that’s perfect for busy weeknights.

Craving more Spanish-inspired flavours? You might also enjoy:

• Tortilla Española (Spanish Potato Omelet)
• Spanish Potato Salad (Patatas Aliñadas)
• Classic Gazpacho Recipe
• Kale, Potato and Mushroom Tortilla

4.31 from 13 votes

Print

Paella with Prawns & Chorizo

An easy to make stovetop paella recipe. This traditional Spanish one-pot rice dish is great for serving guests and also makes for great leftovers. Serves 4 generously.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Main Dish

Category Spanish

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Calories 687 kcal

Autor Elle

Ingredients

• 4 tablespoons extra-virgin olive oil
• 4 small yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 sweet pointed red pepper, chopped
• 1 x 400 g can organic diced tomatoes
• sea salt, to taste
• 2 teaspoons smoked paprika pimentón dulce (alternatively sweet paprika)
• A good pinch of saffron threads
• 2 cups Spanish paella rice (or risotto rice, such as Arborio or Carnaroli) (400 g)
• 1 cup dry white wine (optional for depth of flavour, 250 ml)
• 3 cups chicken stock, heated (plus more if needed) (750 ml)
• 1 x 400 g can artichoke hearts, drained and quartered (see tips)
• 1 cup frozen peas (150 g)
• 300 g chorizo, sliced (4 small sausages)
• 10 jumbo tiger prawns, deveined, in their shells
• 3 tablespoons chopped flat-leaf parsley, to garnish
• 1 lemon, cut into wedges, for serving

Method

1. Heat the oil in a 34 cm paella pan over medium heat. Add the onions and sauté until soft, stirring often, for 5-6 minutes.
2. Stir in the garlic and red pepper. Before it begins to color, add salt to taste, smoked paprika, and saffron. Stir well and cook for 2 minutes. Add the rice, stir well and cook until well coated and glossy (1 minute).

3. Add the wine and stir to combine. Increase heat to medium-high and cook until reduced, stirring a couple times. Add the tomato and warmed broth. Season with salt. Stir in artichokes and frozen peas. Bring to a simmer. Stir well a few times and spread the rice out evenly in the pan. If the broth has been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady simmer. The rice should be completely covered by the broth. Do NOT stir again — the paella must cook undisturbed — this is key.

4. Let it cook another 20 minutes at medium heat. (if needed add a little broth to keep the rice submerged until the rice on the top is al dente).

5. Meanwhile, in the last 10 minutes, slowly heat a grill plate, to cook chorizo and prawns.

6. Brush lightly with oil, then add the chorizo and cook, turning occasionally, until golden brown on both sides, about 5-6 minutes. Halfway through, add the prawns to same grill plate, and cook, turning occasionally, until cooked through, about 2 minutes per side, depending on size (if using a skillet, cook the chorizo and prawns in batches).

7. Top the paella with the chorizo and prawns. Let paella rest 5 minutes, covered with a large piece of foil (or lid if you a big one) before you dig in.

8. Top with parsley and season with sea salt. Serve with lemon wedges. Enjoy!

Rezept Video

Notes

• I like to use marinated artichokes from my local farmers market or delicatessen (4 whole hearts, quartered)
• The rice at the bottom of the pan will develop a golden crust. This is called soccarat (meaning “to toast lightly”) and is the best part of this dish.
• I recommend also garnishing this traditional rice dish with a little lemon zest and add a squeeze of lemon before serving.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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