Shrimp and Chorizo Paella

A Spanish rice dish bursting with flavors from saffron, seafood, and spicy chorizo.

Ingredients:

• 1 1/2 cups arborio or paella rice
• 500g shrimp, peeled and deveined
• 150g chorizo, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tomato, diced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, soaked in 2 tbsp warm water
• 4 cups chicken broth
• 1/2 cup white wine
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Sauté the Chorizo:
   • Heat olive oil in a large pan.
   • Add chorizo slices and cook until browned. Remove and set aside.
2. Cook the Vegetables:
   • In the same pan, sauté onions, garlic, and bell pepper until soft.
   • Add tomatoes and cook until they break down.
3. Toast the Rice:
   • Stir in the rice and toast for 1-2 minutes.
   • Pour in white wine and let it evaporate.
4. Simmer:
   • Add broth, smoked paprika, and saffron water.
   • Stir once, then let cook uncovered on low heat for 15 minutes.
5. Add Shrimp and Chorizo:
   • Nestle the shrimp and chorizo into the rice.
   • Continue cooking for 5-7 minutes until shrimp is pink.
6. Serve:
   • Garnish with parsley and serve with lemon wedges.

Tips:

• Avoid stirring after adding the broth for an authentic crust (socarrat).
• Use seafood stock for a richer flavor.