Easy Paella with Shrimp and Chorizo
|The whole family|
This recipe holds an extra special place in my heart. The day I came home after my mom passed away, I found “Cooking in Cast Iron” book open in the back room to this recipe. My mom has told me many times that I need to “eat down what you have.” (I really keep my freezer stuffed full almost always, but I am actually doing a good job right now.)
So this recipe is for her. With more love than any other dish I have ever cooked before.
|Mom at Hands Across America with me|
4 tbsp olive oil
1 lb medium shrimp (I removed the shells for easy eating later)
8 oz chorizo, sliced
2 cloves garlic, finely chopped
1 yellow onion, finely chopped
4 tomatoes, chopped
2 tsp paprika (smoked or sweet)
2 cups chicken broth
1/2 tsp saffron threads soaked in 1/4 cup dry white wine
2 cups rice
1 cup frozen peas, defrosted
In a cast iron skillet, over medium-high heat, add 2 tbsp olive oil. Add shrimp until just pink 2-3 minutes. Remove.
Add chorizo and saute until just barely cooked through. Remove from the pan and save with shrimp.
Add the remaining 2 tbsp olive oil. Add the garlic and onion and saute until golden, about 3-4 minutes. Add the tomatoes and paprika. Cook, stirring, until most of the liquid has evaporated (about 5 minutes.)
In a small saucepan, bring the broth and saffron/wine to a boil. Reduce to maintain a simmer.
Stir the rice into the tomato mixture and cook for 2 minutes. Pour the simmering saffron mixture over the rice, stir well, and bring to a boil. Reduce heat to low and simmer without stirring until the liquid is absorbed by the rice, 8-10 minutes.
Add the shrimp, chorizo, and peas back to the pan and push them into the rice.
Cover the pan with foil and cooked until rice is cooked through, about 10 minutes. Turn off the heat and let the paella stand for 5 minutes. Remove
|View from Mom & Dad’s Living Room|
(Sprinkle with fresh parsley if available.)
Serve right away.
View from Dinner:
|The family at my sister’s wedding|