Directions
Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
Ingredients
- 1 7-ounce link Spanish chorizo, cut in half horizontally and sliced into half moons
- 2 tablespoons Amore garlic paste, or 6 garlic cloves, chopped
- 1 large tomato, diced
- 1 14-ounce can low-sodium chicken broth
- 1 teaspoon saffron
- Salt and freshly ground pepper
- 2 8.8-ounce packages Uncle Ben's Original Long-Grain Ready Rice
- 1 cup frozen peas
- 1 1/4 pounds shrimp, peeled and deveined
In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.
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By nruggieir_13035750
sorrento, 48
on July 29, 2010
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Made this last minute tonite, and everyone asked for seconds! I was worried that using rice that was already made would not work, but it cut soo much time and tasted soo good, no one knew the difference. I would also make this recipe, minus the shrimp, as a side dish for many meals. Tastes great whether with or without shrimp. Easy for a quick dinner!
By beckythebarber
Cookeville, TN
on May 16, 2010
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I remembered having paella in Spain 10 years ago and haven't had the chance to indulge in it since. I had shrimp, sausage and garlic on hand, so I decided to make this. I only wish I'd had saffron (or tumeric as a substitute, so I used achiote for the coloring. I don't keep ready cooked rice on hand so I added 3/4 cup of rice (half the amount of the liquid and this a great amount for a family of 3 plus leftovers for the next day.
The flavor was very good. Next time I'll add some sort of fish to it and make it that much better.
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