Shrimp and Chorizo Paella

• 1 1/2 cups bomba or short-grain rice
• 1 1/2 cups chicken broth
• 1/2 cup seafood stock
• 1 teaspoon saffron threads
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 8 oz chorizo, sliced
• 1 lb large shrimp, peeled and deveined
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup frozen peas
• Fresh parsley, chopped for garnish

Steps

1. 1 Toast the saffron in a small pan until fragrant, then steep in warm broth for 15 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Add garlic and bell pepper, sauté for 2 minutes.
4. 4 Stir in chorizo and cook until slightly crispy.
5. 5 Add rice, smoked paprika, and turmeric, stirring to coat in oil and spices.
6. 6 Pour in the saffron broth and seafood stock, bring to a simmer.
7. 7 Arrange shrimp on top, cover, and cook for 15 minutes without stirring.
8. 8 Scatter peas over the top, cover, and cook for another 5 minutes until rice is tender and shrimp are pink.
9. 9 Remove from heat, let sit covered for 5 minutes, then garnish with parsley before serving.

Equipment

• Large skillet or paella pan

Variations

• Add artichoke hearts or green beans for extra veggies.
• Swap shrimp for mussels or clams for a different seafood experience.

Substitutions

• If bomba rice isn't available, use arborio or risotto rice as a substitute.

Pairings

• Pairs well with a crisp Verdejo or a chilled Albariño.

Nutrition

Tips

• For the best flavor, use high-quality saffron. Toast it gently to release its aroma.
• Don’t stir the paella after adding the liquids; this helps form the prized crispy layer at the bottom.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of broth to maintain texture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat in a skillet with a splash of broth.

Serving Suggestions

• Serve with a fresh green salad and a wedge of lemon for a squeeze of brightness.

FAQ