dinner

Shrimp and Chorizo Paella with Saffron and Charred Lemon

Name: Shrimp and Chorizo Paella with Saffron and Charred Lemon
Ingredients: 327.2 g Large Shrimp, peeled and deveined; 50.0 g Chorizo (Spanish-style, cured); 42.8 g Bomba Rice (or short-grain rice); 58.4 g Green Bell Peppers, diced; 97.3 g Fresh Spinach; 38.9 g Tomato passata and aromatics (saffron, paprika, onion, garlic)

Nutrition

701

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Large Shrimp, peeled and deveined327.2 g

Chorizo (Spanish-style, cured)50.0 g

Bomba Rice (or short-grain rice)42.8 g

Green Bell Peppers, diced58.4 g

Fresh Spinach97.3 g

Tomato passata and aromatics (saffron, paprika, onion, garlic)38.9 g

Instructions

In a wide, shallow paella pan or skillet over medium heat, render the sliced chorizo until the oils release and turn a vibrant orange.

Add the diced bell peppers and aromatics, sautéing until softened.

Stir in the bomba rice, coating every grain in the flavorful fat, then add the tomato passata and a generous pinch of saffron bloomed in warm broth.

Pour in water to cover, then let it simmer undisturbed to develop the socarrat (the golden crust on the bottom).

Nestled the shrimp into the rice during the last 5 minutes of cooking until they turn pink and opaque.

Fold in the fresh spinach just before serving so it wilts slightly in the residual heat.

Finish with a squeeze of charred lemon to cut through the richness.

Serve directly from the pan, ensuring everyone gets a bit of the crunchy rice crust.