Paella with Chorizo and Shrimp
From strumerika 16 years ago
- 60 minutes to make
- Serves 4
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.
Ingredients
- 5 0z chorizo sausage, thinly sliced shopping list
- 10 frozen, cooked shrimp shopping list
- olive oil shopping list
- 2 red onions, finely chopped shopping list
- 1 green bell pepper, cut into large dice shopping list
- 5 cloves garlic, finely chopped shopping list
- 3 cups chicken stock shopping list
- pinch of saffron threads shopping list
- 8 oz rice (plain white rice is fine) shopping list
- 1/3 cup dry white wine shopping list
- 1/2 teaspoon smoked paprika shopping list
- 1/2 teaspoon cayenne pepper shopping list
- salt and freshly ground black pepper shopping list
- freshly shopped flat-leaf parsley shopping list
- lemon wedges shopping list
How to make it
- 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!
The Rating
Reviewed by 5 people-
thanks great recipe
momo_55grandma
in Mountianview loved it
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Finally! A Paella without the shellfish! It's a winner for me and on the menu for this week! Thanks!
auntybea
in Vernon loved it
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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?
linebb956
in La Feria loved it
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