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Spanish-Style Shrimp and Chorizo Paella
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Ingredients
- 2 tablespoons of olive oil
- 8 ounces of chorizo sausage, sliced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves of garlic, minced
- 1 1/2 cups of bomba or Arborio rice
- 4 cups of chicken broth
- 1/4 teaspoon of saffron threads
- 1 cup of chopped tomatoes (canned or fresh)
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 pound of large shrimp, peeled and deveined
- lemon wedges for serving
- chopped parsley for garnish
Instructions
- In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Add the chorizo slices and cook until browned, about 5 minutes. Remove the chorizo and set aside.
- In the same pan, add the chopped onion, red bell pepper, and garlic. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the rice and toast it in the mixture for 2 minutes, ensuring the grains are well-coated with the oil.
- Pour in the chicken broth and add the saffron threads, stirring to combine. Bring the mixture to a gentle simmer.
- Return the chorizo to the pan along with the chopped tomatoes, smoked paprika, and season with salt and pepper. Stir gently.
- Simmer the rice uncovered for about 15-20 minutes, without stirring, until most of the liquid is absorbed.
- Add the shrimp on top of the rice and cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
- Remove the pan from the heat and let it sit covered for about 5 minutes to allow the flavors to meld.
- Serve the paella hot, garnished with lemon wedges and chopped parsley if desired.
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