Ingredients

2 tablespoons olive oil
1.5 cups bomba rice or Arborio* Paella rice
3 cups chicken stock
1 onion diced
4 cloves garlic minced
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon saffron threads 2 pinches
½ teaspoon turmeric
½ teaspoon red chili flakes or 2 chili de arbol
1 teaspoon kosher salt*
8 ounces Spanish chorizo* the kind that is dried and cured NOT Mexican chorizo which is ground sliced into rounds
1 pound raw shrimp
fresh chopped parsley

Instructions

1.Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
2.Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
3.Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
4.Add the rice and stir fry until the rice is completely coated with the oil and spices.
5.Stir in the stock. Bring to a simmer.
6.Reduce heat to low and simmer for 10 minutes.
7.Add in the sliced chorizo and cook for about 5 more minutes.
8.Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
9.Sprinkle parsley on top and serve.

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