Dinner · Spanish · 20 min
Shrimp and Chorizo Paella-Style Rice with Smoked Paprika and Saffron
- Calories
- 1279
- Protein
- 142g
- Carbs
- 107g
- Fat
- 32g
Ingredients
- 534 g shrimp
- 77.8 g Spanish chorizo
- 82.2 g long-grain brown rice
- 250 g Roma tomato
- 200 g yellow onion
- 30 g garlic
- 22.6 g olive oil
- 10 g smoked paprika
- 1 pinch saffron threads
- 350 ml fish stock
- 0.5 tsp salt
- 1 tbsp lemon juice
Method
- 01In a large wide-bottomed paella pan, heat half of the olive oil (11.3 g) over medium-high heat. Add sliced chorizo and render for 2 minutes, then add the peeled and deveined shrimp. Sear until shrimp turn pink, opaque, and reach an internal temperature of 145°F (63°C), about 1-2 minutes per side. Transfer shrimp and chorizo to a plate, leaving rendered fat in the pan.
- 02Add remaining olive oil (11.3 g), diced yellow onion, and minced garlic to the pan. Sauté over medium heat until onions are translucent and soft, about 5 minutes. Add diced Roma tomatoes and cook until broken down into a thick sofrito sauce, about 6 minutes.
- 03Stir in the dry brown rice, smoked paprika, and crushed saffron threads. Toast the grains in the aromatic base for 2 minutes until fragrant.
- 04Pour in fish stock and salt, stirring once to distribute. Bring to a boil, then reduce heat to low. Cover and simmer undisturbed for 35-40 minutes until rice is tender and stock is absorbed.
- 05Nestle cooked shrimp and chorizo back into the rice. Uncover and increase heat to medium-high for 2-3 minutes without stirring to develop a crispy rice bottom layer (socarrat).
- 06Remove from heat, drizzle with lemon juice, and serve directly from the pan.
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