This Brown Rice Shrimp Paella with Chorizo offers a whole-grain, healthier take on classic paella. It makes a generous batch—perfect for a family dinner or a casual get-together. Serve with Mediterranean Braised Green Beans or Braised Greens with Olives and Lemon for a complete meal.
Why this recipe is a keeper
Traditional paella rice varieties—Bomba, Senia, Bahia, or Calasparra—can be hard to find and expensive. Brown rice, on the other hand, is widely available, economical, and a nutritious whole grain. While white short-grain rice can be used, brown rice adds fiber and a nutty flavor that we prefer.
This brown rice paella:
- Is straightforward to make.
- Delivers authentic Spanish-inspired flavors.
- Uses fiber-rich brown rice for a healthier dish.
- Doesn’t require a specialty paella pan—it’s cooked in a single skillet.
What is paella?
Paella is a classic Spanish rice dish, traditionally made with short-grain rice and prepared in a large, shallow pan. Originating in Valencia, it often features seafood, chicken, chorizo, and other Spanish specialties. If you can’t find traditional paella rice, short- to medium-grain varieties like Arborio work as substitutes; this recipe uses brown rice for added nutrition.
How to make Brown Rice Shrimp Paella with Chorizo
Recipe Ingredients
Below are the ingredients and notes for this brown rice paella. Exact quantities are listed in the recipe card section.
Ingredient notes and substitutions
- Chorizo: Two common types exist: Mexican (uncooked, sold fresh) and Spanish (cured). For this paella, fresh Mexican-style chorizo links are recommended; they brown in the pan and add bold flavor.
- Tomatoes: Fresh diced tomatoes are used here, but canned diced tomatoes can be substituted—remember they add extra liquid, so reduce broth if needed.
- Paprika: Hungarian paprika provides robust flavor. Spanish smoked paprika boosts the smoky notes typical of paella.
- Saffron: A small amount of saffron brings the classic aroma and color. Spanish saffron is ideal; less expensive varieties will still work but with a milder profile.
- Brown rice: Use long-, medium-, or short-grain brown rice—just rinse it well before cooking.
- Shrimp: Wild-caught shrimp offers firmer texture and reheats well without becoming rubbery. Use peeled and deveined large shrimp (16–20 count).
Step-by-step instructions
- Heat olive oil in a large, deep skillet or paella pan over medium-high heat.
- Place whole fresh chorizo links in the skillet, reduce heat to medium, and brown on all sides. Transfer to a plate and let cool until you can handle them, then slice into 1/4–1/3-inch rounds. (They won’t be fully cooked yet.)
- Add onion to the pan (refresh oil if needed) and cook 3–4 minutes until it begins to soften. Add red bell pepper and chopped tomato and cook 2–3 more minutes.
- Add garlic, rinsed brown rice, Hungarian and smoked paprika, cayenne, saffron threads, salt, and black pepper. Stir to coat the rice with oil and spices.
- Return the chorizo slices to the pan, pour in 5 cups of chicken broth carefully, and bring to a boil.
- Cover, reduce heat to low, and simmer 45–50 minutes, stirring at least twice and adjusting heat to maintain a gentle simmer. The liquid should be nearly absorbed and the rice close to tender. If the pan dries out before the rice is cooked, add a bit more broth. A lightly crusted bottom (socarrat) is desirable.
- Add the shrimp and cook 5–6 minutes until the shrimp turn pink and are cooked through.
- Stir in peas, heat through, then cover and let rest for 5 minutes. Taste and adjust seasoning.
- Garnish with chopped fresh parsley and serve with lemon wedges.
This paella is flavorful and lighter thanks to the brown rice.
Chef tip
- Brown rice requires longer cooking than white rice. Stir a couple of times during cooking but avoid stirring during the final 10–15 minutes to allow the desirable socarrat (crust) to develop on the bottom of the pan.
Recipe FAQs
Yes. Rinse brown rice thoroughly in a fine-mesh sieve under cool running water to remove any grit or dust. Rinsing also helps achieve separate grains, which is ideal for paella.
Yes, if it’s not overcooked. Use less broth and shorten the cooking steps: sauté the sausage, vegetables, and spices, add a small amount of broth to finish cooking the sausage, then stir in the cooked rice, add shrimp to finish, and fold in peas and parsley.
Yes. You can cook it up to the step before adding the shrimp and refrigerate for up to 24 hours. Reheat gently with extra broth to loosen the rice, then add and cook the shrimp, finish with peas and parsley.
What to serve with paella
- Gazpacho or a light vegetable soup
- Steamed or Instant Pot artichokes
- Braised green beans with tomatoes
- Roasted pepper salad
More shrimp recipes you’ll love
- New Orleans Shrimp Creole
- Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
- Shrimp and Grits Casserole
- Cheesy Cauliflower Grits with Blackened Shrimp
- Seafood Casserole (Shrimp and Crab)
Find more fish and seafood recipes in your recipe collection for additional inspiration.
Brown Rice Shrimp Paella with Chorizo
Ingredients
- 2 tablespoons olive oil, or as needed
- 1 pound fresh chorizo links (about 3 links)
- 1 large onion, finely chopped
- 1 large red bell pepper, chopped
- 2 large plum tomatoes, chopped (or 1 can diced tomatoes)
- 4 cloves garlic, chopped
- 2 cups long-grain brown rice, rinsed
- 1 tablespoon Hungarian paprika
- 1/2 teaspoon Spanish smoked paprika
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon Spanish saffron threads
- 6 cups chicken broth, divided
- 1 1/2 pounds large shrimp (16–20 count), peeled and deveined
- 1 cup frozen green peas, thawed
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large, deep skillet or paella pan over medium-high heat.
- Brown whole chorizo links on all sides, then transfer to a plate and let cool. Slice into 1/4–1/3-inch rounds.
- If needed, refresh the oil. Add the onion and cook 3–4 minutes until softened. Add bell pepper and tomato and cook 2–3 more minutes.
- Add garlic, brown rice, Hungarian and smoked paprika, cayenne, saffron, salt, and black pepper. Stir to coat the rice.
- Add the chorizo slices and pour in 5 cups of chicken broth. Bring to a boil.
- Cover, reduce heat to low, and simmer 45–50 minutes, stirring a couple of times. The rice should be nearly tender and most liquid absorbed; add a little more broth if it dries out.
- Add shrimp and cook 5–6 minutes until pink and cooked through.
- Stir in peas and heat through. Cover and let rest 5 minutes. Adjust seasoning to taste.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
Substitution: If you don’t eat shellfish, use cooked chicken instead.
Tip: Avoid stirring during the final 10–15 minutes so a crust (socarrat) can form on the bottom of the pan.
Make ahead: Prepare through the step before adding shrimp up to 24 hours ahead. Refrigerate, then loosen with broth when reheating, add shrimp, and finish with peas and parsley.
Nutrition (per serving, approximate)
Calories: 383 kcal • Carbs: 20 g • Protein: 21 g • Fat: 13 g • Sodium and other values will vary by brand and portion.
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