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Brown Rice Paella with Shrimp and Chorizo in white enamel cast iron skillet on wood cutting board.
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4.69 from 29 votes

Brown Rice Shrimp Paella with Chorizo

Brown Rice Shrimp Paella with Chorizo is a whole-grain, healthier twist on classic paella!  The recipe makes a big batch so it's perfect for a big family dinner or for a casual gathering with friends.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Fish and Seafood
Cuisine: Spanish
Diet: Gluten Free, Low Fat
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 2 tablespoons olive oil or as needed
  • 1 pound fresh chorizo links (approximately 3)
  • 1 large onion finely chopped
  • 1 large red bell pepper chopped
  • 2 large plum tomatoes chopped
  • 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 under cold water
  • Chopped fresh parsley for garnish
  • Lemon wedges

Instructions

  • Heat olive oil in a large deep skillet, saute or paella pan over medium-high heat.
  • Place the whole fresh chorizo links in the skillet, reduce heat to medium and brown well on all sides.
  • Transfer to a plate and let cool to the touch. When cool enough to touch, slice the sausage into 1/4 to 1/3-inch thick slices. THE SAUSAGE WON'T BE COOKED ALL THE WAY THROUGH.
  • Refresh oil if needed. Add the onion and cook 3-4 minutes or until beginning to soften. Add the red bell pepper and tomato and continue cooking another 2-3 minutes.
  • Add the garlic, brown rice, Hungarian and smoked paprika, cayenne, saffron threads, salt and black pepper and give the rice a good stir to coat with the fat.
  • Place the sausage slices into the pan.
  • Carefully pour 5 cups of chicken broth into the pan. Bring to a boil.
  • Cover completely, reduce heat to low and simmer 45-50 minutes or until liquid is almost absorbed and rice is very close to tender. Adjust heat as necessary to keep it at a good simmer and stir at least twice.
  • At this point, there should still be a little bit of liquid in the pan. If not, add a little more chicken broth as you don't want the rice to get too dry. (A little crusty rice on the bottom is desirable.)
  • Add the shrimp and cook 5-6 minutes or until shrimp is pink and thoroughly cooked.
  • Stir in the peas and heat through. Cover and let rest for 5 minutes. Taste and adjust for seasoning.
  • Garnish with chopped fresh parsley and serve with lemon wedges.

Notes

SUBSTITUTION:
  • If you don't consume shellfish, use chicken instead.
TIP:
  • Because brown rice takes longer to cook than white rice, you'll need to stir it a couple of times but try not to stir it for the last 10 to 15 minutes. One of the most desirable parts of a paella is the crust that forms at the bottom of the pan, which is called a socarrat.
MAKE AHEAD:
  • Can be made to the point of adding the shrimp 24 hours ahead of time. Let it cool and refrigerate.
  • It will tighten up so you'll need to add chicken broth or water to loosen it.
  • Cover and gently bring it to a simmer over low heat. Add the shrimp, cook them through, and then add the peas and parsley.

Nutrition

Serving: 1 | Calories: 383kcal | Carbohydrates: 20g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 2122mg | Potassium: 332mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1897IU | Vitamin C: 48mg | Calcium: 86mg | Iron: 2mg