Easy Shrimp Paella with Saffron – Stovetop Dinner in 45 Minutes

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Let’s be honest, paella can feel a little… intimidating. Huge pan, lots of stirring, saffron like it’s gold (because it kinda is). But this version? It’s a simple stovetop shrimp paella that brings all the Spanish-style flavor with none of the stress.

I started making this on weeknights when I wanted something cozy, colorful, and different from my usual dinner rotation. It’s got juicy shrimp, smoky chorizo, and warm saffron, done in just one pan. No paella pan required. No baking. No stress.

A Simple Take on a Spanish Classic

Traditional paella is a Spanish staple, known for its crispy rice bottom and elaborate prep. But let’s be real, on a Tuesday night, we need dinner fast. This simplified version keeps the bold flavors while cutting the complexity.

The trick? Use short grain rice (like Arborio), saffron threads (just a pinch!), and build flavor with diced peppers, garlic, and chorizo. It’s a no-fuss way to bring a little Spain into your kitchen.

Why You’ll Love This Shrimp Saffron Paella

This paella is:

• Hearty and flavorful with chorizo and garlic
• Colorful and satisfying with shrimp and veggies
• A true one-pot meal made completely on the stovetop
• Easy enough for weeknights, fancy enough for guests

Ingredients

• 1 cup short grain rice – Arborio or any paella-style rice
• Pinch of saffron threads – soak in warm water for flavor and color
• 1 tbsp olive oil – your go-to cooking oil
• 1 red onion – diced for sweetness and depth
• 2 cloves garlic – minced
• 1 red + 1 yellow bell pepper – diced
• 100g chorizo – Spanish-style, sliced into coins
• 200g shrimp – peeled and deveined
• 1 can (400g) diced tomatoes – adds acidity and richness
• 2 cups chicken broth – for depth and to cook the rice
• Salt and pepper – to taste
• Fresh parsley – for a pop of color (optional)

Pan: Use a large, deep skillet or sauté pan.

Tips for Making Stovetop Paella

1. Soak the saffron.
A tiny pinch in warm water goes a long way, don’t skip it!

2. Don’t over-stir.
Once the broth is in, resist the urge to stir. Let the rice do its thing so it doesn’t get mushy.

3. Add shrimp at the end.
They cook super fast, so drop them in once the rice is almost done.

Step-by-Step Directions

1. Bloom the saffron.
   In a small bowl, soak saffron threads in 2 tbsp warm water.
2. Sauté aromatics.
   In a large skillet, heat olive oil over medium. Add onion and garlic, and cook 3 minutes until soft.
3. Add peppers and chorizo.
   Stir in diced bell peppers and chorizo. Cook for 5 minutes until softened and browned.
4. Toast the rice.
   Add rice and stir for 1–2 minutes to toast slightly.
5. Pour in liquids.
   Add tomatoes, chicken broth, and saffron water. Season with salt and pepper. Bring to a boil.
6. Simmer covered.
   Lower heat, cover, and simmer for 15 minutes or until rice is tender and liquid is mostly absorbed.
7. Add the shrimp.
   Stir in shrimp and cook uncovered for 3–5 minutes, until pink and cooked through.
8. Rest and serve.
   Let the pan sit off heat, covered, for 5 minutes. Garnish with parsley and serve.

Continue to Content

Yield: 4

Simple Spanish Shrimp and Saffron Paella (One-Pot Recipe)

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A quick and flavorful one-pan paella packed with juicy shrimp, smoky chorizo, and saffron-kissed rice, perfect for an easy Spanish-style dinner.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 cup of short grain rice
• 1 pinch of saffron threads
• 1 tablespoon olive oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 100g (3.5oz) chorizo sausage, sliced
• 200g (7oz) shrimp, peeled and deveined
• 1 can (400g/14oz) diced tomatoes
• 2 cups chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a small bowl, soak the saffron threads in 2 tablespoons of warm water and set aside.
2. Heat the olive oil in a large skillet or paella pan over medium heat. Add the diced onion and garlic and cook until softened, about 3 minutes.
3. Add the diced bell peppers and chorizo sausage to the pan and cook for another 5 minutes, until the peppers are softened and the sausage is browned.
4. Stir in the rice and cook for 1-2 minutes, until it is coated in the oil and slightly toasted.
5. Add the diced tomatoes, chicken broth, and saffron water to the pan and stir to combine. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is cooked and most of the liquid has been absorbed.
7. Stir in the shrimp and cook for another 3-5 minutes, until they are pink and cooked through.
8. Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
9. Garnish with fresh parsley before serving. 

Notes

Saffron Tip: Soak saffron threads in warm water before adding to bring out their full color and aroma.

Rice Tip: Avoid stirring the rice once the broth is added—this helps it cook evenly and keeps the texture just right.

Shrimp Tip: Add the shrimp at the end so they stay tender and don’t get rubbery.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 130mgSodium: 1323mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 21g

If you’ve ever wanted to try paella but felt like it was “too much,” this easy stovetop version is the perfect place to start. It’s got all the flavor, way less effort, and only one pan to wash.

If you make it, let me know how it goes! I’d love to hear what you think, or how you made it your own.

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