Paella Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ cups shrimp, peeled, deveined (save shells)
  • 2 tablespoons olive oil, divided
  • ½ teaspoon saffron
  • 1 teaspoon salt
  • 3 cups chicken stock
  • 10 oz chorizo, sliced
  • 1 onion, diced (2 cups)
  • ½ teaspoon garlic, chopped or jarred
  • 1 teaspoon smoked paprika
  • 1 ¼ cups Arborio rice
  • 1 cup peas
  • 1 pinch cayenne pepper
Directions
  1. Peel and devein the shrimp, reserving shells.
  2. Sauté the shrimp and shells in a small stockpot with olive oil, ½ teaspoon salt, and saffron until the shells turn pink and the shrimp is cooked.
  3. Remove shrimp and set aside, then add the chicken stock and simmer uncovered for 20 minutes. Strain the shells out and set them aside. You should have two cups of stock left
  4. Heat oil in a large non-stick skillet, then add chorizo and sauté until the fat is rendered, about 5 minutes.
  5. Add the onion, garlic, paprika, and salt. Cook for another 5 minutes until the onion softens.
  6. Add the rice and sauté until it has absorbed all of the oil and fat.
  7. Add rice to the stock and simmer for 12 minutes, stirring occasionally.
  8. Add peas and stir them in, then place shrimp on top of the rice and cook covered for 3 minutes.
  9. Season with cayenne pepper and enjoy.