Dinner · Spanish · 20 min
Shrimp and Chorizo Paella with Saffron and Charred Lemon
- Calories
- 705
- Protein
- 79g
- Carbs
- 39g
- Fat
- 23g
Ingredients
- 304.7 g shrimp
- 40 g chorizo
- 60 g bomba rice
- 0.75 cup chicken broth
- 1 pinch saffron threads
- 60 g green bell pepper
- 201.1 g spinach
- 40 g tomato passata
- 30 g yellow onion
- 2 clove garlic
- 0.6214 tbsp olive oil
- 0.5 tsp smoked paprika
- 2.5 each lemon
- 0.25 tsp salt
Method
- 01Bloom saffron threads in warm chicken broth for 10 minutes.
- 02Heat olive oil in a wide paella pan over medium heat. Render sliced Spanish chorizo for 3 to 4 minutes until fat turns orange.
- 03Add diced green bell pepper, onion, and minced garlic. Sauté for 4 to 5 minutes until soft. Stir in tomato passata and smoked paprika.
- 04Add bomba rice, coating grains in fat for 1 to 2 minutes. Pour in saffron-infused broth and salt.
- 05Simmer undisturbed over medium-low heat for 15 minutes to allow socarrat crust to form.
- 06Nestle shrimp into rice. Cook for 4 to 5 minutes until shrimp turn pink, opaque, and reach an internal temperature of 145°F (63°C).
- 07Fold in fresh spinach to wilt in residual heat.
- 08Sear lemon half cut-side down in a hot dry skillet until charred, 2 to 3 minutes. Squeeze charred lemon over paella before serving.
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