Shrimp and Chorizo Paella
with Saffron, Smoked Paprika, and Peas
- Shellfish
Paella, the national dish of Spain, is famous for its use of precious saffron. Just a few threads of this vibrant, aromatic spice perfumes the dish with its complex aroma. The best part of paella is socarrat, the crispy crust that develops on the bottom of the pan.
Ingredients
8 ounce
Shrimp
(Contains: Shellfish)
1 unit
Fresh Pork Chorizo
1 unit
Tomato
4 ounce
Peas
1 unit
Yellow Onion
1 bunch
Parsley
2 clove
Garlic
¾ cup
Arborio Rice
unit
Saffron
2 unit
Veggie Stock Concentrate
1 teaspoon
Smoked Paprika
Not included in your delivery
1 tablespoon
Olive Oil
Utensils
Cooking Steps
Halve, peel, and dice the onion. Mince or grate the garlic. Core, seed, and dice the tomato. Halve the chorizo lengthwise, then slice into thin half moons. Chop the parsley.
Bring 4 cups water, the saffron, and the stock concentrates to a simmer in a medium pot.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and cook 4-5 minutes, until softened. Season with salt and pepper. Add the garlic to the pan and cook another 30 seconds, until fragrant. Add the chorizo, tomato, garlic, and half the paprika into the pan and cook, tossing, 4-5 minutes, until the chorizo renders its oil.
Add the arborio rice to the pan and toss to coat. Cook, stirring, for 1-2 minutes. Add two cups chicken stock to the pan, bring to a boil, then reduce to a simmer for 25-30 minutes, stirring occasionally, and adding more chicken stock as necessary.
When the rice is almost al dente, stir the peas into the pan and increase heat to high for 3-4 minutes, until a golden brown crust begins to form on the edges of the pan. Do not stir the rice!
Season the shrimp with salt, pepper, and the remaining paprika. Top the rice with the shrimp, cover with foil (or a lid), and let cook another 2-3 minutes, until pink and opaque.
Sprinkle the pan with parsley, divide the paella between bowls, and dig in
