|Prep Time||5 minutes|
|Cook Time||25 minutes|
- 2 Tbsp olive oil
- 1 1/2 C bomba rice or Arborio* Paella rice
- 3 C chicken stock
- 1 onion diced
- 4 cloves garlic minced
- 2 Tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp saffron threads 2 pinches
- 1/2 tsp. turmeric
- 1/2 tsp red chili flakes or 2 chili de arbol
- 1 tsp kosher salt
- 8 ounces Spanish chorizo* sliced into rounds the kind that is dried and cured NOT Mexican chorizo which is ground
- 1 pound raw shrimp
- fresh chopped parsley
- 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.
- Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
- Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
- Add the rice and stir fry until the rice is completely coated with the oil and spices.
- Stir in the stock. Bring to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- Add in the sliced chorizo and cook for about 5 more minutes.
- 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.
- Sprinkle parsley on top and serve.
*If you cannot find bomba rice you can use arborio. Be sure to follow package instructions for the amount of liquid, defer to package instructions if they are different than what is listed here. *If you cannot find Spanish chorizo you can use andouille sausage or Kielbasa. Be sure you get the kind that is ready to eat and not one that is raw. *I always use kosher salt. If you do not have kosher salt and are using regular table salt, reduce salt to ½ teaspoon and adjust for taste. *The bottom of the paella can burn, be sure to reduce heat to low and watch carefully to avoid burning.
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