Dinner · Spanish · 15 min
Shrimp and Chorizo Paella with Saffron and Sofrito
- Calories
- 1232
- Protein
- 143g
- Carbs
- 98g
- Fat
- 30g
Ingredients
- 44.1 g yellow onion
- 6.6 g garlic
- 1 pinch saffron
- 52.9 g spinach
- 1 cup water
- 0.5 tsp salt
- 112.7 g long-grain brown rice
- 66.1 g Roma tomato
- 5.7 g extra-virgin olive oil
- 52.9 g Spanish chorizo
- 598.2 g shrimp
Method
- 01In a wide, shallow paella pan or heavy skillet, heat the 20.7g olive oil over medium-high heat. Add the 52.9g diced Spanish chorizo and cook until fat renders and edges become crisp, about 3-4 minutes.
- 02Remove the chorizo with a slotted spoon, leaving rendered oil behind.
- 03Add the 44.1g finely diced yellow onion to the pan and cook until translucent, about 3 minutes. Stir in 6.6g minced garlic and 66.1g diced Roma tomato, cooking until soft and jammy to form a sofrito base.
- 04Stir in 57.3g dry long-grain brown rice, 0.2g saffron strands, and 3g salt. Toast the rice for 2 minutes to coat every grain in oil.
- 05Pour in 236.6g (1 cup) water. Reduce heat to medium-low and simmer undisturbed for 20-25 minutes until liquid is mostly absorbed.
- 06Nestle the 692.8g peeled and deveined shrimp into the rice bed and top with the reserved cooked chorizo. Cover and cook for 5-6 minutes until shrimp are opaque throughout and reach an internal temperature of 145°F (63°C).
- 07Fold in 52.9g fresh spinach during the last minute of cooking until just wilted.
- 08Remove from heat and let rest 5 minutes to allow a crispy socarrat to form on the bottom before serving.
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