Spanish Chorizo and Shrimp Paella
A delightful blend of smoky chorizo and succulent shrimp over flavorful rice, bringing the taste of Spain to your home.
Equipment
- Paella pan or large skillet A wide, shallow pan is ideal for even cooking.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 5 ounces cooked smoked Spanish chorizo sausage, cut into 1/2-inch rounds
- 1 medium sweet onion, cut into 1-inch wedges
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3.75 teaspoon paprika (sweet or smoked)
- 2 teaspoons coarse salt
- 1 pound medium shrimp, peeled and deveined
- 0.5 cup frozen peas, thawed
- 2 tablespoons finely chopped parsley
Instructions
- In a 12 to 14-inch paella pan or large stainless-steel skillet, heat olive oil over medium-high heat. Add chorizo and onion, sauté for about 3 minutes until the onion becomes translucent. Helpful tip: Make sure not to crowd the pan to allow even cooking.
- Add minced garlic and cook until fragrant, about 30 seconds. Stirring frequently will prevent the garlic from burning.
- Stir in tomato paste and cook until well mixed, ensuring the paste is fully incorporated with the other ingredients.
- Add paprika and salt, stirring to combine. This is where you can adjust the seasoning to your taste.
- Add rice, stirring to coat completely with the mixture, which helps enhance the flavor.
- Pour in chicken stock and bring to a boil. Gently flatten the rice with a spatula, then reduce heat to low and simmer lightly for 15 minutes without stirring. This step is crucial for achieving that perfect texture.
- Add shrimp, nestling them in the liquid; cook for an additional 10 minutes until the liquid is absorbed. The shrimp should turn pink and opaque when cooked through.
- Stir in peas and warm through, making sure they are evenly distributed.
- Sprinkle parsley on top for a fresh finish, then serve and enjoy your homemade paella!
Notes
For added flavor, you can garnish with lemon wedges for a citrusy kick.