dinner

Shrimp and Chorizo Paella with Saffron and Smoked Paprika

Name: Shrimp and Chorizo Paella with Saffron and Smoked Paprika
Ingredients: 269.2 g Large peeled and deveined raw shrimp; 48.5 g Spanish chorizo, diced; 19.4 g Bomba or short-grain rice; 72.7 g Red bell pepper, diced; 96.8 g Fresh plum tomatoes, grated; 48.5 g Frozen peas; 1.1 tbsp (18g) Extra virgin olive oil

Nutrition

705

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Large peeled and deveined raw shrimp269.2 g

Spanish chorizo, diced48.5 g

Bomba or short-grain rice19.4 g

Red bell pepper, diced72.7 g

Fresh plum tomatoes, grated96.8 g

Frozen peas48.5 g

Extra virgin olive oil1.1 tbsp (18g)

Instructions

Place a paella pan or wide skillet over medium-high heat.

Add the olive oil and sauté the diced chorizo until the fat renders and the edges turn crisp.

Add the diced bell peppers and cook until softened, about 5 minutes.

Stir in the grated tomatoes and cook down into a thick sofrito.

Add the rice, stirring for 2 minutes to toast the grains, then pour in 1.5 cups of fish or chicken stock infused with saffron threads.

Do not stir the rice again.

Simmer for 15 minutes until the liquid is mostly absorbed.

Nestled the raw shrimp into the rice, scatter the peas on top, and cover with foil.

Cook for another 5 minutes until the shrimp are opaque and pink.

Remove from heat and let rest for 5 minutes; this allows the 'socarrat' (crispy rice crust) to form on the bottom.

Garnish with fresh flat-leaf parsley and lemon wedges before serving directly from the pan.