Paella Fried Rice

With a fusion of Spanish and Asian Flavors, this stunning fried rice is a recipe that’s impressive and fun for celebration dinners.

(4 votes, average: 3.75 out of 5)
Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 25 mins
Servings
SERVES 4
Ready in
TOTAL TIME 40 mins

Ingredients

  • 1 bag Success® White Rice
  • 2 tbsp olive oil
  • 4 oz cured chorizo sausage, diced
  • 1 red bell pepper, diced
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 1 lb medium shrimp, peeled, deveined and tails removed (21–25 count)
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup frozen peas
  • 2 tbsp scallions, finely sliced, divided
  • 1 tsp soy sauce
  • 4 lemon wedges

Instructions

  • This intriguing mixture of Asian and Mediterranean cuisines tastes great when served with Success® White Rice.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • In large high-sided skillet set over medium-high heat, add oil. Add chorizo and cook, stirring occasionally, for 2 to 3 minutes or until starting to brown. Stir in red pepper, onion and garlic and cook, stirring occasionally, for 3 to 5 minutes or until fragrant and starting to soften. Stir in shrimp, tomato paste, cumin and paprika. Season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until shrimp are pink and firm.

    Step 3

  • Stir in rice, peas, 1 tbsp scallions and soy sauce. Cook, stirring occasionally, for 5 to 8 minutes or until rice is heated through. Transfer to serving plate and garnish with remaining scallions and lemon wedges.

    Mocktail Pairing:

    Pair Paella Fried Rice with a pitcher of non-alcoholic tropical sangria. What you’ll need:

    -Plenty of fruit, for example: apples, oranges, peaches and lemons.
    -A selection of fruit juices. Be creative: grape juice, apple juice, orange juice, etc.
    -Your favorite variety of seltzer water for a fizzy twist! 

    How to Make: The first thing to do is to cut up your fruit and place it in a pitcher. Once the fruit has been added, you can add in your juices adjusting to suit your tastes. Mix the whole thing together and leave it in the fridge for around an hour. Before serving, add in a few cups of carbonated/seltzer water and mix together.

What is Cured Chorizo?

Chorizo is a type of sausage that originates from Spain and Portugal. Unlike other sausage varieties you might be used to, chorizo has a red color due to its heavy paprika flavoring. Chorizo can either be spicy or sweet depending on the variety.

Cured chorizo is aged for several weeks meaning that it can be eaten without cooking. This is unlike Mexican chorizo which is sold raw and must be cooked before eating.

For another paella dish that uses chorizo, check out this Seafood Paella or this Grilled Summer Quinoa Paella.

Tomato Paste Substitutions

If you’re out of tomato paste, don’t panic. There are plenty of substitutions we can make with typical kitchen staples.

Tomato Puree: If you are looking for a tomato paste substitution, tomato puree is most likely your best bet. Although not quite as thick or sweet as tomato puree, you can simply increase the measurements to make up for any lost flavor.

Tomato Sauce: Similar to tomato puree, tomato sauce isn’t as thick or sweet as tomato paste, however you can replicate the flavor better by mixing in some sugar.

Ketchup: With a similar thick texture to tomato paste but with a sweeter, tangier taste, ketchup is a great substitution for tomato paste in small doses. That said, if you are preparing another recipe which requires a lot of tomato paste, ketchup may not be the best option.

Cumin Cuisine

Cumin has a rich and hearty taste and is great for adding depth into your recipes. Cumin will really bring out the sweetness in the onions and scallions in this recipe.

For some more different ways to use cumin in your cooking, learn how to make this Cumin Rubbed Chicken With Artichoke Salsa, this Cumin Rubbed Grilled Pork Tenderloin With Orange Rice Cinnamon Pilaf or this Chicken Tagine Skillet.

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