Home Eat Shrimp and Chorizo Paella

Shrimp and Chorizo Paella

by Maria July 3, 2016 0 comment
Shrimp and Chorizo Paella

When I lived in NYC, I had a subscription to HelloFresh, a company that delivers healthy recipes and ingredients to your house every week (or as often as you want). Can’t say I liked all their meals, but this is one of my absolute favorites and we thought to share it with the rest of the internet world. Enjoy!

Time: 45 min

Gluten free

Servings: 2

INGREDIENTS


Don’t forget to wash and dry all the produce and raw meat!

8oz/225g Shrimp
¾ cup Arborio Rice
3oz/85g Chorizo Sausage (two small sausages)
4oz/120g Peas
1 Roma Tomato
2 Garlic Cloves
1 Chicken Stock Concentrate
1 tablespoon Smoked Paprika
1 teaspoon Parsley
1 packet Saffron
1 Onion
3 tablespoon Olive Oil
Salt & Pepper to taste

DIRECTIONS


  1. Dice the onion and the tomato, mince the garlic and chop the parsley. Halve the chorizo lengthwise, then slice horizontally.
  2. In a medium pot, bring 4 cups of water, the saffron, and the stock concentrate to a simmer. We’ll use this for the rice later!
  3. Heat the olive oil in a large pan over medium heat. My stove runs from 1 to 8, had it on a 3½. Add the onion and cook for 4-5 minutes, until softened. Season with salt and pepper. Add the garlic and for another 30 seconds. Add the chorizo, tomato, and half the paprika and cook, tossing for 4-5 minutes until the chorizo renders its oil.
  4. Add the rice to the pan and toss to coat. Cook for 1-2 minutes. Using a ladle, add the warm chicken stock to the pan to cover. Bring to a boil, then reduce to a low simmer for 20-30 minutes, stirring occasionally and adding additional chicken stock, as needed. Not adding enough liquid, will make the dish stick to the pan, eventually burning it!
  5. When the rice is almost al dente, add the peas and increase the heat for 2-3 minutes. They say to not stir the rice for best taste!
  6. Season the shrimp with salt, pepper and what’s left of the paprika. Top the rice with the shrimp, cover with a lid, and let cook for another 2-3 minute, until the shrimp is pink and opaque.
  7. Add the meal to your serving dish, sprinkle it with parsley and bon appetit!

*Photo credit hellofresh.com

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