Dinner · Spanish · 15 min
Shrimp and Chorizo Paella-Style Rice with Saffron and Smoked Paprika
- Calories
- 1273
- Protein
- 133g
- Carbs
- 111g
- Fat
- 35g
Ingredients
- 40 g Spanish chorizo
- 101.8 g long-grain brown rice
- 300 g roma tomatoes
- 150 g yellow onion
- 14.3 g extra-virgin olive oil
- 10 g smoked paprika
- 0.25 tsp saffron threads
- 2 clove garlic
- 0.5 tsp salt
- 2 sprig fresh parsley
- 550 g shrimp
Method
- 01Heat 15 g of extra-virgin olive oil in a heavy-bottomed paella pan over medium heat. Add the diced Spanish chorizo and yellow onion, sautéing until the onion is translucent and the chorizo releases its fragrant oil, about 5 minutes.
- 02Stir in the minced garlic, diced roma tomatoes, smoked paprika, and crushed saffron threads. Cook stirring constantly for 4 minutes until the mixture thickens into a rich sofrito base.
- 03Add the long-grain brown rice and salt to the pan, coating the grains in the sofrito for 2 minutes to lightly toast.
- 04Pour in 350 ml of water or fish stock. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until the liquid is mostly absorbed and rice is tender.
- 05Nestle the raw peeled shrimp into the rice bed. Cover and steam for 5 to 6 minutes until the shrimp are opaque, pink, curled, and reach a safe internal temperature of 145°F (63°C).
- 06Drizzle the remaining 5 g of extra-virgin olive oil over the dish, fluff gently, garnish with chopped fresh parsley, and serve hot directly from the pan.
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