Hearty Shrimp and Chorizo Paella - A Spanish Delight Bursting with Flavor

Hearty Shrimp and Chorizo Paella – A Spanish Delight Bursting with Flavor

Shrimp and Chorizo Paella is a delectable Spanish dish that blends juicy shrimp, spicy chorizo, and an array of vibrant vegetables in a saffron-scented rice. This mouth-watering paella is perfect for gatherings, offering a feast for the senses with its rich aromas and vivid colors.

Ingredients:
– 1/2 lb shrimp, peeled and deveined
– 1/2 lb chorizo sausage, sliced
– 1 1/2 cups Arborio rice
– 1 onion, finely chopped
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 3 cloves garlic, minced
– 1 cup green peas
– 4 cups chicken broth
– 1/2 cup dry white wine
– 1 tsp smoked paprika
– 1/2 tsp saffron threads
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley, chopped, for garnish
– Lemon wedges, for serving

Instructions:
1. Prepare the saffron broth: In a small saucepan, warm the chicken broth and add the saffron threads. Let it steep while you prepare the other ingredients.
2. Cook the chorizo: Heat 1 tbsp of olive oil in a large paella pan or a wide, deep skillet over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.
3. Sauté the vegetables: In the same pan, add the remaining olive oil. Sauté the onions and bell peppers until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Toast the rice: Add the Arborio rice to the pan and stir to coat the grains with the oil and vegetables. Cook for about 2 minutes, until the rice starts to become translucent around the edges.
5. Add the liquids: Pour in the white wine and cook until mostly absorbed. Then add the saffron-infused chicken broth, paprika, salt, and pepper. Stir well to combine.
6. Simmer the paella: Spread the rice mixture evenly in the pan. Bring it to a boil, then reduce the heat to low. Simmer uncovered for about 15 minutes, without stirring, until the rice has absorbed most of the liquid.
7. Add the proteins: Nestle the shrimp and cooked chorizo into the rice, along with the green peas. Cover the pan with a lid or aluminum foil and cook for another 5-7 minutes, until the shrimp are pink and cooked through, and the rice is tender.
8. Finish and serve: Remove the pan from the heat and let it rest, covered, for 5 minutes. Garnish with chopped parsley and serve with lemon wedges on the side.