Recipes Ingredients Seafood Recipes Shrimp Recipes Quick Skillet Paella with Shrimp and Tomatoes 3.5 (62) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 20, 2019 Rate PRINT Share Prep Time: 10 mins Total Time: 35 mins Servings: 4 This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain. Ingredients 3 tablespoons extra-virgin olive oil 5 cloves garlic, minced 1 ½ cups Arborio rice 2 ounces dried chorizo, cut into ¼-inch cubes ¼ cup dry white wine 1 ½ cups chicken broth 1 can (14.5 ounces) diced tomatoes, drained ¾ pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired) 1 cup frozen peas, thawed Kosher salt and freshly ground pepper Directions In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes. Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes. Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper. Andrew Purcell Cook's Notes Shopping TipBoost the flavor of your recipes with delicious, garden-quality diced tomatoes. Originally appeared: Everyday Food, October 2013 Rate It PRINT