Recipe

Paella With Chorizo And Shrimp Recipe

	Strumerika / All my dishes 3 months, 1 week ago This paella dish is very simple but the end result is hearty and flavorful. This can serve as a perfect one-dish meal or can be served along side some bread and salad for something more robust. Prep:30m Cook:60m Servings:4	Strumerika
	easy paella chorizo

Does this look good? Yeah! / Nope

Fans

linebb956

momo_55gra

auntybea

trigger

notyourmom

Ingredients

5 0z chorizo sausage, thinly sliced

10 frozen, cooked shrimp

Olive oil

2 red onions, finely chopped

1 green bell pepper, cut into large dice

5 cloves garlic, finely chopped

3 cups chicken stock

pinch of saffron threads

8 oz rice (plain white rice is fine)

1/3 cup dry white wine

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

salt and freshly ground black pepper

freshly shopped flat-leaf parsley

lemon wedges

Directions

Place frozen shrimp in a colander and run cold water over them for some time, to allow them to defrost and remove the tails.

Place a large frying pan or wok over medium-high heat and throw in the sliced chorizo. Allow the chorizo to release some of its own oil and color slightly. When the chorizo is almost ready, toss in the shrimp to cook briefly, then remove the prawns and chorizo from the pan and set aside.

Put the chicken stock in a saucepan, add the saffron, and bring to a boil.

While the chicken stock/saffron is boiling, add some olive oil to the large pan and fry the onion and green pepper for 15-20 minutes, stirring frequently. Add the garlic and cook until the vegetables are completely soft.

Add rice to the pan and mix well. Increase the heat and add the white wine, then the hot stock, smoked paprika, cayenne pepper, salt, and black pepper to taste. After adding the seasoning, do not stir the rice again. Gently shake the pan from time to time to be sure the rice isn’t sticking.

Turn the heat down to a simmer and cook the paella for about 15 minutes, return the chorizo and prawn to the pan and allow to cook until the liquid has been absorbed and the rice is almost cooked. Expect this to take at least another half an hour.

Let the paella rest a bit after the liquid has been absorbed and then sprinkle with a lot of fresh parsley and serve with lemon wedges along the rim. Enjoy!

Recent Gawkers

Not quite what you're looking for? See more Pasta And Rice / Rice

Or see more just like this

Comments

momo_55grandma 3 months, 1 week ago said:
Thanks great recipe

auntybea 3 months, 1 week ago said:
Finally! A Paella without the shellfish! It's a winner for me and on the menu for this week! Thanks!

linebb956 3 months, 1 week ago said:
Wow... sound great.. Love my shrimp and it does not call for a lot...
Question.. here our chorizo is uncooked... soft like fresh italian sausage... should I cook it first.. or cook it in bite size pieces in the pan and go from there?

strumerika 3 months ago said:
@linebb956 to tell you the truth, I'm not sure. I don't work with chorizo much. My guess is cut it into pieces and the pan and go from there, they will release their juices more easily.

trigger 2 months, 2 weeks ago said:
Strumerika You really hit it out of the park with this Paella with Chorizo and Shrimp recipe I love the aromatic quality from the saffron threads.
I am saving this one.
You have my 5 fork rating
Michael

Add a Comment