Shrimp & Chorizo Paella with Green Beans & Creamy Romesco Sauce
Premium

Shrimp & Chorizo Paella

with Green Beans & Creamy Romesco Sauce

50 MIN
$17.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

ORIGIN
Paella is a popular Spanish rice dish that started in Valencia—a city on the Eastern coast known for its vast rice production.

PLATING PERFECTION
In traditional fashion, we’re serving the paella right from the pan it’s cooked in.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1020 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Shrimp & Chorizo Paella with Green Beans & Creamy Romesco Sauce
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 10 oz Pork Chorizo
  • 1 cup Carnaroli Rice
  • 4 oz Sweet Peppers
  • 6 oz Green Beans
  • 1 bunch Parsley
  • 1 pinch Saffron
  • 2 Tbsps Tomato Paste
  • 1 Shallot
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • ⅓ cup Chicken Bone Broth
  • 2 Tbsps Sherry Vinegar
  • 1 oz Pickled Goathorn Peppers
  • 2 Tbsps Mayonnaise
time-saving
tips & techniques
Prepare the ingredients & make the creamy romesco sauce:
1 Prepare the ingredients & make the creamy romesco sauce:

Wash and dry the fresh produce. Peel and small dice the shallot. Cut off and discard the stem ends of the sweet peppers; remove the cores. Small dice. Cut off and discard the stem ends of the green beans. Roughly chop the parsley leaves and stems. Roughly chop the pickled peppers. In a bowl, combine the romesco sauce, mayonnaise, chopped pickled peppers, and half the vinegar (you will have extra).  

Cook the chorizo:
2 Cook the chorizo:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon,  2 to 3 minutes, or until lightly browned. Add the diced shallot and diced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the chorizo is cooked through.  

Start the paella:
3 Start the paella:

Add the rice to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the broth, saffron, and 3 cups of water; season with salt and pepper. Bring to a simmer. Once simmering, loosely cover the pan with foil and cook 24 to  26 minutes, or until the rice is tender and the liquid has been absorbed.

Cook the shrimp:
4 Cook the shrimp:

Once the paella has cooked about 10 minutes, pat the shrimp dry with paper towels. Season with salt and pepper. In a separate, large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to  5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook & dress the green beans:
5 Cook & dress the green beans:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as it may splatter). Cook, stirring frequently,  1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a bowl; add the creamy romesco sauce and stir to coat. Taste, then season with salt and pepper if desired. 

Finish the paella & serve your dish:
6 Finish the paella & serve your dish:

To the pan of cooked paella, add the cooked shrimp in an even layer. Loosely cover the pan with the foil. Cook on medium-high 1 to 2 minutes, or until the shrimp are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished paella garnished with the chopped parsley. Serve the dressed green beans on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the creamy romesco sauce:
1 Prepare the ingredients & make the creamy romesco sauce:

Wash and dry the fresh produce. Peel and small dice the shallot. Cut off and discard the stem ends of the sweet peppers; remove the cores. Small dice. Cut off and discard the stem ends of the green beans. Roughly chop the parsley leaves and stems. Roughly chop the pickled peppers. In a bowl, combine the romesco sauce, mayonnaise, chopped pickled peppers, and half the vinegar (you will have extra).  

2 Cook the chorizo:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon,  2 to 3 minutes, or until lightly browned. Add the diced shallot and diced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the chorizo is cooked through.  

Cook the chorizo:
Start the paella:
3 Start the paella:

Add the rice to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the broth, saffron, and 3 cups of water; season with salt and pepper. Bring to a simmer. Once simmering, loosely cover the pan with foil and cook 24 to  26 minutes, or until the rice is tender and the liquid has been absorbed.

4 Cook the shrimp:

Once the paella has cooked about 10 minutes, pat the shrimp dry with paper towels. Season with salt and pepper. In a separate, large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to  5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the shrimp:
Cook & dress the green beans:
5 Cook & dress the green beans:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as it may splatter). Cook, stirring frequently,  1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a bowl; add the creamy romesco sauce and stir to coat. Taste, then season with salt and pepper if desired. 

6 Finish the paella & serve your dish:

To the pan of cooked paella, add the cooked shrimp in an even layer. Loosely cover the pan with the foil. Cook on medium-high 1 to 2 minutes, or until the shrimp are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished paella garnished with the chopped parsley. Serve the dressed green beans on the side. Enjoy!

Finish the paella & serve your dish:
Browse Steps
1 of 6