Shrimp and Chorizo Paella recipe
Paella, the best known spanish dish, is famous for its use of precious saffron. Are you ready for this traditional spanish recipe? If you use authentic ingredients to start with, in less than an hour you’ll be experimenting a perfect feast.
First of all, you’ll need three Mariscal & Sarroca gourmet products from our online store: Chorizo from Salamanca, Saffrom from Teruel and Extra Virgin Olive Oil.
Ingredients (serves 4)
- Shrimp (16 oz)
- M&S Extra Iberico chorizo from Salamanca (2)
- Yellow Onion (2)
- Plum Tomato (2)
- Peas (8 oz)
- Parsley (2 bunches)
- Garlic (4 cloves)
- Arborio Rice (1 and 1/2 C)
- M&S Saffron from Teruel (1/2 t)
- Chicken Stock Concentrates (4)
- Smoked Paprika (2 t)
- M&S Extra Virgin Olive Oil (2 T)
Preparation
1) Halve, peel, and dice the onion. Mince or grate the garlic. Core, seed, and dice the tomato. Halve the chorizo lengthwise, then slice into thin half moons. Chop the parsley.
2) Bring 4 cups water, the saffron, and both the stock concentrates to a simmer in a medium pot.
3) Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and cook 4-5 minutes, until softened. Season with salt and pepper. Add the garlic to the pan and cook another 30 seconds, until fragrant. Add the chorizo, tomato, garlic, and half the paprika to the pan and cook, tossing, 4-5 minutes, until the chorizo renders its oil.
4) Add the arborio rice to the pan and toss to coat. Cook, stirring, for 1-2 minutes. Add two cups of the saffron chicken stock to the pan, bring to a boil then reduce to a simmer for 25-30 minutes, stirring occasionally, and adding more stock as necessary.
5) When the rice is almost al dente, stir the peas into the pan and increase heat to high for 3-4 minutes, until a golden-brown crust begins to form on the edges of the pan. Do not stir the rice!
6) Season the shrimp with salt, pepper, and the remaining paprika. Top the rice with the shrimp, cover the pan and let cook another 2-3 minutes, until pink and opaque.
7) Sprinkle the pan with parsley, divide the paella between bowls, and dig in!