Name: Shrimp and Chorizo Paella
Prep time: 5 min
Cook time: 25 min
Yield: 4 servings
Ingredients: Ingredients; 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

Shrimp and Chorizo Paella

Course

Main Dish

Prep Time

5 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

Ingredients
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

Course

Main Dish

Prep Time

5 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

Ingredients
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

Instructions

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.

Recipe Notes

*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.

http://www.foxandbriar.com/shrimp-chorizo-paella/

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Glamorgan sausages

These vegetarian leek and cheese sausages are delicious and full of flavour. Perfect comfort food. (By The Hairy Bikers)

Course

Main Dish

Cuisine

Welsh

Servings

sausages

Ingredients

1 oz. butter
4 oz. leeks trimmed, finely sliced (prepared weight)
6 oz. fresh white breadcrumbs
2 Tbsp fresh chopped parsley
1 Tbsp fresh chopped thyme
5 oz. Caerphilly cheese or Welsh Cheddar finely grated
2 eggs
1 tsp English mustard
1/2 tsp seal salt flaked
5 Tbsp Sunflower oil
black pepper freshly ground

Course

Main Dish

Cuisine

Welsh

Servings

sausages

Ingredients

1 oz. butter
4 oz. leeks trimmed, finely sliced (prepared weight)
6 oz. fresh white breadcrumbs
2 Tbsp fresh chopped parsley
1 Tbsp fresh chopped thyme
5 oz. Caerphilly cheese or Welsh Cheddar finely grated
2 eggs
1 tsp English mustard
1/2 tsp seal salt flaked
5 Tbsp Sunflower oil
black pepper freshly ground

Instructions

For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.

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