Shrimp and Chorizo Paella

"A healthier version by Rocco DiSpirito. Found in April 2011issue of Runner's World"
 
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Ready In:
1hr 10mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat a Dutch oven over medium heat.
  • Add chorizo and cook until fat begins to render.
  • Add garlic and saute until fragrant.
  • Add saffron, rice and broth, cover pot and bring to a boil.
  • Reduce heat and cook at a gentle simmer for 30 minutes.
  • Stir in diced tomatoes and juice, cover pot and continue to cook another 25 minutes.
  • Season shrimp with salt and pepper.
  • Stir shrimp and peas into mixture, adding more broth if rice appears dry.
  • Cover, and continue to cook until shrimp are coked through and rice is tender (about 10 - 15 minutes).
  • Allow paella to rest for 5 minutes.
  • Fluff rice with fork and serve.

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Reviews

  1. This was wonderful! Skipped the saffron and used tumeric instead. I also used vegetable broth instead of the chicken broth. A definite keeper which we will be having again soon! Thanks for sharing!
     
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Tweaks

  1. This was wonderful! Skipped the saffron and used tumeric instead. I also used vegetable broth instead of the chicken broth. A definite keeper which we will be having again soon! Thanks for sharing!
     

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