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

In a large wide-bottomed pan or paella pan, heat half the olive oil over medium-high heat. Sear the raw shrimp until just pink and opaque, about 1-2 minutes per side. Remove shrimp from the pan and set aside.

In the same pan, add the remaining oil, onions, and garlic. Sauté until the onions are translucent and fragrant, about 5 minutes. Stir in the diced Roma tomatoes and cook until they break down into a rustic sauce, about 6 minutes.

Add the brown rice and smoked paprika to the pan. Toast the rice in the aromatic base for 2 minutes until the grains are coated and smell nutty.

Add enough water or seafood stock to cover the rice (approx 350-400ml). Bring to a boil, then reduce to a low simmer. Cover and cook for 35-40 minutes until the rice is tender and has absorbed the liquid.

Once the rice is cooked, return the shrimp to the pan, nestling them into the rice. Cover and steam for an additional 2-3 minutes to warm through. The bottom should have a slight crust (socarrat) if left undisturbed for the final few minutes of cooking.

Finish with a squeeze of fresh lemon juice, a pinch of flaky sea salt, and serve directly from the pan.