International
Spicy Shrimp and Chorizo Paella
⏱ 45 minutes
🍽 4 people
👁 12 views
Ingredients
- 1 cup uncooked Arborio rice
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1/2 pound chorizo, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
- 1 can diced tomatoes, 14.5 oz
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Preparation Steps
- Heat the olive oil in a large paella pan or skillet over medium-high heat
- Add the diced onion and cook until translucent, about 5 minutes
- Add the minced garlic and cook for 1 minute, until fragrant
- Add the sliced chorizo and cook until browned, about 3-4 minutes
- Add the shrimp and cook until pink, about 2-3 minutes per side
- Add the Arborio rice, smoked paprika, and saffron, stirring to combine
- Add the diced tomatoes and chicken broth, bringing to a boil
- Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender
- Season with salt and pepper to taste, garnish with chopped parsley, and serve
