---
title: Spicy Shrimp Paella
servings: 2
prep_time: 25 minutes
category: dinner
tags:
  - seafood
  - shrimp
  - spanish
  - rice
image: https://roux.roo.lol/recipe-images/spicy-shrimp-paella.webp
---

In a large sauté #pan, cook @chorizo{2%oz} over medium for ~{3-5%minutes}, until cooked through, then remove, keeping drippings in the pan.

Cut @sweet pepper{1%cup} into 1/4 inch slices.

Trim @green beans{3/4%cup} then cut into 1 inch pieces.

Juice HALF of @lemon{1}, then cut remainder into wedges for garnish.

Add lemon juice to @saffron{1%pinch} and set aside.

Rinse @shrimp{10%oz}, pat dry and season with @salt{} & @pepper{}.

Heat chorizo drippings over medium-high, adding more @oil{1%tbsp} so there is about 1 tablespoon total.

Add shrimp to pan and cook ~{2-4%minutes}, until done, then remove and set aside, keeping any remaining oil in the pan.

Reduce heat on pan to medium and add another @oil{1-2%tbsp}.

Add @calasparra rice{3/4%cup} & @tomato paste{1%tbsp}, @smoked paprika{1%tsp}, @garlic{1%tsp}, @vegetable base{2%tsp} until rice is toasted and sizzling, about ~{2-3%minutes}.

Add @water{2.5%cups} & vegetable base, bring to a boil, stirring to incorporate, then reduce heat to medium and cook until rice is still a bit crunchy and half of the liquid is absorbed, about ~{10%minutes}—resist the urge to stir, this can make paella gluey!

Reduce heat to low, add peppers & green beans, then cook until rice is just tender and liquid is slightly reduced, about ~{8-12%minutes}.

In a small #bowl, mix to combine @mayo{3%tbsp}, @garlic{1/4%tsp}, lemon juice & saffron then season with @salt{} to taste.

Chop @cilantro{2%tbsp}.

Add shrimp & chorizo to paella, stirring to warm through.

Scoop paella into shallow bowls and garnish with saffron aioli, cilantro & lemon wedges.
