Spanish Paella
with Chorizo & Shrimp
Ingredients
2 Chorizos (3.5 oz.)
6 oz. Shrimp
1/2 C. Diced Yellow Onion
2 Garlic Cloves
¾ C. Grape Tomatoes
3/4 C. Valencia Short-Grain Rice
1 C. Chicken Broth
2 Tbsp. Parsley
1 Red Bell Pepper
⅓ C. Peas
1/2 tsp. Smoked Paprika
⅙ g. Saffron Threads
Tools: Large Pan with Lid
Instructions
Prepare Your Ingredients
Wash and dry your fresh produce.
Mince 2 cloves garlic.
Mince the parsley to make 2 Tbsp.
Halve the tomatoes.
Julienne the bell pepper by cutting off the top and bottom, opening it up, removing core and thinly slicing.
Pat the chorizos dry with a paper towel and slice into ¼” rounds.
Pat shrimp dry, and season with salt and pepper.
Cook the Chorizo, Shrimp, and Veggies
Heat 1 tsp. olive oil in a large pan over medium heat.
When warm, add the chorizo and sauté 1 minute, tossing frequently, then set aside.
Remove excess chorizo fat from the pan, but don’t wipe out.
Add the shrimp to the same pan and cook 1 min per side, then set aside with chorizo.
Return pan to medium heat, add 1 Tbsp. olive oil, onions, garlic, red bell peppers, and paprika. Cook until onions and peppers are tender; 3-4
minutes (add oil if pan dries).
Cook the Rice
Add the rice to The cooked veggies and stir to coat in the mixture.
Lightly toast the rice 2-3 minutes, then add the tomatoes, chicken broth, ½ cup water, and the saffron.
Season with salt, stir to mix, and bring to a rolling boil.
Reduce heat to low, cover pan with lid or aluminum foil, and let sit and simmer until liquid is absorbed, about 17 minutes.
Finish the Paella
Add the shrimp, chorizo, and peas to the pan and mix.
Cook 3 minutes longer, covered.
Remove pan from heat and stir in the chopped parsley.
Enjoy!
