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Chorizo & Shrimp Saffron Rice

Nikole's Kitchen
This one pan dinner is a breeze to make and delicious to eat. Chorizo and shrimp are a combination that should happen more often. This saffron rice is fragrant and aromatic full of flavor. The garlic aioli is the cherry on top, and just takes this dish to the next level adding a creamy, garlickly treat.
Total Time 35 mins
Course Main Course
Cuisine Spanish
Servings 4


  • 1 Cup Calasparra or Arborio
  • 3 Cup Chicken Stock
  • 8 Oz. Shrimp
  • 4 Oz. Chorizo
  • 4 Tbsp Olive Oil
  • 1 Shallot minced
  • 4 Garlic Cloves minced
  • Pinch of Saffron
  • 1 Tbsp Tomato Paste
  • 1/2 Tsp Smoked Paprika
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

Garlic Aioli

  • 1/4 Cup Mayo
  • 1 Tbsp Lemon Juice
  • 1 Garlic Clove grated
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper


  • In a medium frying pan over medium-low heat add 2 tbsp of the olive oil, the shallot and garlic. Cook until translucent, then add the chorizo and shrimp.
  • Once the chorizo and shrimp are cooked transfer to a medium-size mixing bowl and set aside.
  • Next, add the remaining olive oil and rice the the same pan used to cook the chorizo and shrimp. Toast the rice over medium-low heat until golden. Then add the chicken stock and saffron. Cover and cook for 15 mins. After the 15 min, take the cover off and stir until the liquid is absorbed and the rice is aldente.
  • Add the chorizo, shrimp, shallots, and garlic back in to the rice. Then add the smoked paprika, onion powder, garlic powder, tomato paste, salt and pepper. Mix everything until combined.
  • Serve with a drizzle of garlic aioli and enjoy!

Garlic Aioli

  • Mix all ingredients together until combined.
Keyword Chorizo, Garlic Aioli, Main Dish, Saffron Rice, Shrimp, Spanish