Shrimp and Chorizo Paella

• Gluten free

• Meat

  • 8 oz Spanish chorizo* (the kind that is dried and cured not mexican chorizo which is

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 4 cloves Garlic
  • 1 Onion
  • 1 Parsley, fresh
  • 1/2 tsp Red chili flakes

• Canned Goods

  • 3 cups Chicken stock
  • 2 tbsp Tomato paste

• Pasta & Grains

  • 1 1/2 cups Bomba rice or arborio* (paella rice

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 tsp Paprika, smoked
  • 1 tsp Saffron threads
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on foxandbriar.com

Description

Ingredients

• 2 Tablespoons Olive Oil
• 1 and ½ Cups bomba rice or Arborio* (Paella rice)
• 3 cups chicken stock
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads (2 pinches)
• ½ teaspoon turmeric
• ½ teaspoon red chili flakes (or 2 chili de arbol)
• 1 teaspoon kosher salt*
• 8 ounces Spanish chorizo* (the kind that is dried and cured NOT Mexican chorizo which is ground) sliced into rounds
• 1 pound raw shrimp
• fresh chopped parsley

Directions

• Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
• Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
• Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
• Add the rice and stir fry until the rice is completely coated with the oil and spices.
• Stir in the stock. Bring to a simmer.
• Reduce heat to low and simmer for 10 minutes.
• Add in the sliced chorizo and cook for about 5 more minutes.
• Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
• Sprinkle parsley on top and serve.