Dinner · Spanish · 15 min
Shrimp and Chorizo Paella with Saffron and Smoked Paprika
- Calories
- 717
- Protein
- 67g
- Carbs
- 31g
- Fat
- 38g
Ingredients
- 224.8 g shrimp
- 48.5 g Spanish chorizo
- 19.4 g bomba rice
- 72.7 g red bell pepper
- 96.8 g tomatoes
- 69.3 g frozen peas
- 18 g extra-virgin olive oil
- 1.5 cup chicken stock
- 1 pinch saffron threads
- 0.5 tsp smoked paprika
- 2 clove garlic
- 0.5 tsp salt
- 2 sprig flat-leaf parsley
- 0.5 each lemon
Method
- 01Warm chicken stock in a small saucepan and steep crushed saffron threads in it for 10 minutes.
- 02Heat extra-virgin olive oil in a wide paella pan over medium-high heat. Add diced chorizo and sauté for 3 minutes until fat renders.
- 03Add diced red bell pepper, minced garlic, and smoked paprika. Cook for 5 minutes until softened.
- 04Stir in grated tomatoes and salt, cooking down for 4 minutes until a thick sofrito forms.
- 05Add bomba rice and stir for 2 minutes to toast the grains, then pour in saffron-infused chicken stock. Do not stir further.
- 06Simmer undisturbed over medium-low heat for 15 minutes until liquid is mostly absorbed.
- 07Nestle raw peeled shrimp into the rice and scatter peas over the top. Cover tightly with foil and cook 5 minutes until shrimp turn opaque pink and reach an internal temperature of 145°F (63°C).
- 08Remove from heat and let rest 5 minutes to develop the crispy bottom rice crust (socarrat).
- 09Garnish with fresh flat-leaf parsley and serve directly from the pan with lemon wedges.
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