Shrimp and Chorizo Paella-Style Rice with Saffron and Smoked Paprika

In a heavy-bottomed pan or traditional paella pan, heat 15g of olive oil over medium heat. Sauté the onions until translucent and fragrant.

Add the diced roma tomatoes and smoked paprika, stirring constantly for 3-4 minutes until the mixture thickens into a rich, aromatic sofrito base.

Add the brown rice to the pan, coating the grains thoroughly in the sofrito for 2 minutes to toast lightly.

Pour in 350ml of water or seafood stock (not listed in macros, assume zero-calorie stock). Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the liquid is mostly absorbed.

Gently nestle the raw shrimp into the rice, cover, and steam for 5-6 minutes until the shrimp are opaque, pink, and curled.

Drizzle the remaining 5g of olive oil over the top for richness. Fluff the rice with a fork, ensuring the shrimp are distributed evenly. Serve hot directly from the pan, garnish with fresh parsley if desired.