Shrimp and Chorizo Paella

A healthier version by Rocco DiSpirito. Found in April 2011issue of Runner's World

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  ounces chorizo sausage, halved lengthwise and sliced into 1/4-inch-thick half-moons
• 6  garlic cloves, chopped
• 1  teaspoon saffron thread
• 1  cup long grain brown rice
• 1 3⁄4 cups chicken broth, more if needed
• 14 1⁄2 ounces diced tomatoes with juice
• 8  ounces medium shrimp, peeled
•  salt and pepper
• 3⁄4 cup  frozen peas

Directions

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