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Shrimp and Chorizo Paella

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Ingredients

Adjust Servings:
7 cups vegetable broth, divided
½ teaspoon saffron threads
¾ pound large fresh shrimp, peeled and deveined (tails left on)
teaspoons kosher salt, divided
3 tablespoons olive oil
1 (12-ounce) package smoked chorizo sausage, cut into ½-inch-thick rounds
2 cups chopped red onion
1 cup canned diced tomatoes, undrained
5 cloves garlic, minced
2 teaspoons smoked paprika
3 cups Arborio rice
½ cup frozen green peas
to serve
Lemon wedges
Garnish
peppadew peppers

Shrimp and Chorizo Paella

Features:
    Cuisine:

    Ingredients

    • to serve

    • Garnish

    Directions

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    Steps

    1
    Done

    In a large saucepan, bring 6 cups broth and saffron to a simmer over medium heat. Reduce heat to medium-low; keep warm.

    2
    Done

    In a large bowl, toss together shrimp and ½ teaspoon salt. Set aside.

    3
    Done

    In a large paella pan or a deep 12- to 13-inch stainless steel skillet, heat oil over medium high heat. Add chorizo; cook, stirring occasionally, until browned, 3 to 4 minutes. Using a slotted spoon, transfer chorizo to a medium bowl, reserving drippings in pan.

    4
    Done

    Add shrimp to pan; cook, stirring frequently, until just beginning to turn pink, 1 to 2 minutes. Using a slotted spoon, transfer shrimp to another medium bowl.

    5
    Done

    Reduce heat to medium. Add onion and ½ teaspoon salt to pan; cook, stirring occasionally, until just starting to caramelize, 6 to 8 minutes. Add tomatoes, garlic, and paprika; cook until deeper red in color and starting to slightly stick to pan, 5 to 6 minutes. Add rice; cook for 1 minute, stirring frequently.

    6
    Done

    Add broth mixture and remaining 2½ teaspoons salt to pan; bring to a boil. (If using a 12-inch skillet, pan will be quite full.) Reduce heat to medium; cook, stirring rice mixture and turning pan occasionally to distribute heat evenly under skillet, until liquid is mostly absorbed, about 12 minutes. Stir in chorizo and remaining 1 cup broth; cook, without stirring, until liquid is mostly absorbed, about 8 minutes.

    7
    Done

    Scatter shrimp and peas over rice; cover and cook until shrimp are opaque and peas are tender, 5 to 7 minutes. Remove from heat; cover and let stand for 15 minutes. Serve with lemon wedges. Garnish with peppadew peppers, if desired.

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