Recipe courtesy of Rocco DiSpirito

Shrimp Paella with Chorizo

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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

Directions

  1. 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.
  2. 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.