Spanish Shrimp and Chorizo Chowder with Saffron

Name: Spanish Shrimp and Chorizo Chowder with Saffron
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Spanish
Ingredients: ½ tsp (½ g) saffron threads, lightly crumbled between your fingers; 4 cups (950 ml) low-sodium chicken or seafood stock, warmed until steaming; 8 oz (225 g) dry-cured Spanish chorizo, casing removed, cut into ¼-inch (6 mm) half-moons; 1 tbsp (14 ml) extra-virgin olive oil; 1 large (about 10 oz) (285 g) yellow onion, finely diced; 1 medium (170 g) red bell pepper, cored and cut into ½-inch (1.25 cm) dice; 4 cloves (15 g) garlic, minced; 2 tsp (5 g) smoked paprika (pimentón de la Vera, sweet or hot); 1 tbsp (16 g) tomato paste; ½ cup (120 ml) dry sherry (fino or amontillado); 1½ lb (680 g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) cubes; 2 leaves (1 g) bay leaves; 1 cup (240 ml) heavy cream, at room temperature; 1¼ lb (565 g) large shrimp (21–25 per lb), peeled, deveined, tails removed, patted dry, cut in half crosswise; kosher salt, to taste, start with ½ teaspoon; 1 medium (60 g) lemon, half juiced (about 1 tbsp), half cut into wedges; ¼ cup (12 g) flat-leaf parsley, roughly chopped

From the MyKitchenBank Kitchen

A rich, golden chowder built on paprika-red chorizo oil, saffron-scented potatoes, dry sherry and a splash of cream, finished with quickly poached shrimp. Smoky, savory and ready in about an hour. Made entirely on the stovetop.

Prep: 25 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 15 min
Makes: About 9 cups (2.1 L), 6 generous servings

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Ingredients

6 servings

For the chowder base
½ tsp (0.5 g) saffron threads, lightly crumbled between your fingers
4 cups (950 ml) low-sodium chicken or seafood stock, warmed until steaming
8 oz (225 g) dry-cured Spanish chorizo, casing removed, cut into ¼-inch (6 mm) half-moons
1 tbsp (14 ml) extra-virgin olive oil
1 large (about 10 oz) (285 g) yellow onion, finely diced
1 medium (170 g) red bell pepper, cored and cut into ½-inch (1.25 cm) dice
4 cloves (15 g) garlic, minced
2 tsp (5 g) smoked paprika (pimentón de la Vera, sweet or hot)
1 tbsp (16 g) tomato paste
½ cup (120 ml) dry sherry (fino or amontillado)
1½ lb (680 g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) cubes
2 leaves (1 g) bay leaves
To finish
1 cup (240 ml) heavy cream, at room temperature
1¼ lb (565 g) large shrimp (21–25 per lb), peeled, deveined, tails removed, patted dry, cut in half crosswise
kosher salt, to taste, start with ½ teaspoon
1 medium (60 g) lemon, half juiced (about 1 tbsp), half cut into wedges
¼ cup (12 g) flat-leaf parsley, roughly chopped

Equipment (6)

5- to 6-quart (4.7–5.7 L) heavy-bottomed soup pot or stockpot with a lid
Wooden spoon
Small saucepan or microwave-safe measuring cup for warming stock
Chef's knife and cutting board
Slotted spoon
Ladle

Steps

Before you start

Use dry-cured Spanish chorizo (firm, sliceable, like salami), not raw Mexican chorizo.
Thaw frozen shrimp in the fridge overnight or in a bowl of cold water for 15 minutes; pat dry.
Crumble the saffron into the warm stock about 15 minutes before you need it so the color and flavor bloom.
Have all vegetables chopped before turning on the heat; the early steps move quickly.

1
Bloom the saffron
- Warm the stock in a small saucepan or microwave until steaming but not boiling.
- Stir in the crumbled saffron, cover, and let it steep while you prep and start the soup.
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Ready when: Stock turns deep golden orange
Tip: Don't boil the saffron; high heat dulls its aroma.
2
Render the chorizo
- Heat the olive oil in the soup pot over medium heat for 1 minute.
- Add the chorizo and cook, stirring often, for 4–5 minutes until the edges are browned and the pot is coated in red oil.
- Use a slotted spoon to move the chorizo to a plate, leaving the fat in the pot.
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Ready when: Chorizo is lightly crisped at the edges and the fat is bright red
Tip: If the pot has more than 3 tablespoons of fat, spoon off the excess.
3
Soften the vegetables
- Add the onion and bell pepper to the chorizo fat with a pinch of salt.
- Cook, stirring and scraping up browned bits, for 7–8 minutes until soft and translucent with no browning.
- Stir in the garlic and cook 30 seconds until fragrant.
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Ready when: Onion is translucent and pepper is tender when pressed with a spoon
Tip: Lower the heat if the onions begin to brown; browned bits will taste bitter with the paprika.
4
Toast paprika and paste
- Stir in the smoked paprika and tomato paste.
- Cook, stirring constantly, for 1 minute until the paste darkens slightly to brick red and smells sweet and smoky.
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Ready when: Paste darkens to brick red and smells smoky
Tip: Paprika scorches fast and turns bitter; keep stirring and move on quickly.
5
Deglaze with sherry
- Pour in the sherry and scrape the bottom of the pot with a wooden spoon.
- Simmer 2–3 minutes until the sharp alcohol smell fades and the liquid has reduced by about half.
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Ready when: Liquid is reduced by about half and the pot bottom is clean
6
Simmer the potatoes
- Add the potatoes, bay leaves, and the saffron stock.
- Bring to a boil over high heat, then reduce to medium-low, partially cover, and simmer 15–18 minutes, stirring occasionally, until the potatoes are fork-tender.
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Ready when: A fork slides into a potato cube with no resistance
7
Thicken the broth
- Remove and discard the bay leaves.
- Press about 1 cup of the potatoes against the side of the pot with the back of a spoon (or mash with a potato masher, 6–8 presses) so they break down and thicken the broth.
- Stir the chorizo back in.
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Ready when: Broth looks slightly creamy and coats the back of a spoon
Tip: Leave most potatoes whole for a chunky chowder.
8
Add the cream
- Stir in the cream and heat 2–3 minutes until steaming and hot throughout.
- Do not let it boil.
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Ready when: Small wisps of steam rise and tiny bubbles form at the edges
Tip: Boiling after adding cream can make the chowder separate.
9
Poach the shrimp
- Season the shrimp lightly with salt and stir them into the hot chowder.
- Keep the heat low and cook 3–4 minutes, stirring once or twice, until the shrimp are pink and opaque and curl into loose C shapes.
- Turn off the heat right away.
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Ready when: Shrimp are pink, opaque and form a loose C shape (145°F / 63°C)
Tip: Tight O-shaped shrimp are overcooked; pull the pot off the heat early since they keep cooking in the broth.
10
Season and serve
- Stir in the lemon juice, then taste and add salt as needed (chorizo and stock vary in saltiness).
- Ladle into warm bowls, sprinkle with parsley, and serve with lemon wedges.
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Ready when: Broth tastes bright, savory and balanced
Tip: Serve with crusty bread for dunking.

Good to know

Tips

Splurge on real pimentón de la Vera; its oak-smoked flavor defines the chowder.
Cut shrimp in half so they cook quickly and evenly and fit on a spoon with the potatoes.
Taste before salting at the end; chorizo and store-bought stock can already be quite salty.
For a thicker chowder, mash more potatoes into the broth before adding the cream.

Make ahead

Make the chowder through step 8 (before adding the shrimp) up to 2 days ahead and refrigerate. Reheat gently over medium-low until steaming, then poach the shrimp fresh and finish with lemon and parsley.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container up to 2 days (shrimp will firm slightly). Freezer: not recommended once it contains cream and potatoes, as the texture turns grainy. Reheat gently over low heat on the stovetop, stirring, without boiling; add a splash of stock if too thick.

Substitutions

dry sherry (fino or amontillado) → dry white wine. Use 1/2 cup (120 ml) and add 1 teaspoon sherry vinegar at the end for similar tang.
heavy cream → half-and-half. Slightly lighter; add it off a rolling simmer to avoid curdling.
dry-cured Spanish chorizo → andouille or smoked kielbasa. Add an extra 1/2 teaspoon smoked paprika to keep the Spanish flavor.
saffron threads → 1/4 teaspoon ground turmeric. Gives color but not the same flavor; saffron is preferred.