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Kimchi Chorizo Shrimp Paella

Holly Ford
This Korean fusion style paella with kimchi, shirmp, and chorizo sausage is an impressive one skillet meal for everyone. Use well fermented kimchi and whole shrimp for the best flavor.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cuisine Korean, Western
Servings 4


  • 2 tablespoon olive oil
  • 1/2 onion finely chopped
  • 2 garlic finely chopped
  • 1 cup short grain rice rinsed a few times and drained
  • 1 cup chopped sour kimchi
  • 1/2 lb about 200g Chrorizo sausage, sliced
  • 8 jumbo prawns or 10-12 large prawns
  • 1 cup chicken stock
  • 1 cup canned crushed tomatoes
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 1/2 cup frozen peas thawed
  • 1 tablespoon finely chopped fresh parsley


  • Devein the shrimp by using a toothpick and peel the shell off the body but keep the head part intact. Set aside.
  • Heat oil in the paella pan or shallow pan over medium heat, saute onion and garlic until soft, about 3 minutes.
  • Add kimchi and chorizo and saute for another 3 minutes. Add the rice and toss all together.
  • Pour in the chicken stock and the crushed tomato, bay leaf, and paprika; stir together and bring to boil. Reduce the heat to low and let the whole thing to simmer for 10-15 minutes until the liquid is reduced less than half. Do not stir.
  • Place shrimps on the top and continue to simmer for 3-5 minutes. Turn the shrimp to the other side and sprinkle peas around the pan; continue to simmer another 3-5 minutes.
  • When you see the most liquid is absorbed by the rice, and smell the rice getting toasty on the bottom, the paella is done. (rice should be tender yet chewy, and the shrimps are fully cooked) Sprinkle fresh parsley over and serve hot off the pan.
Keyword chorizo, kimchi shrimp paella, korean fusion, one pot meal, one skillet meal, paella
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