Saffron-infused Paella with Chorizo and Shrimp

Experience the rich flavors of Spain with this saffron-infused paella, featuring chorizo and shrimp for a savory delight.

Ingredients

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup paella rice
• 2 tablespoons olive oil
• 1/2 teaspoon saffron threads
• 1/2 teaspoon smoked paprika
• 1 quart chicken stock
• 8 ounces chorizo, sliced
• 12 ounces shrimp, peeled and deveined
• 1 red bell pepper, sliced
• salt and pepper to taste
• 1/2 cup frozen peas

Instructions

1. Heat olive oil in a large 9" skillet over medium heat. Add onion and garlic; sauté until soft, about 5 minutes.
2. Add the chorizo and cook until browned, about 3-4 minutes.
3. Stir in the paella rice and cook for another 2 minutes, ensuring the rice is coated with oil.
4. Add the saffron threads, smoked paprika, and chicken stock. Stir to combine and bring to a simmer.
5. Add the red bell pepper, cover the skillet, and cook for 15 minutes over low heat.
6. Stir in the shrimp and peas, cover again, and cook until the shrimp is opaque and rice is tender, about 10 minutes.
7. Season with salt and pepper to taste. Let the paella sit for a few minutes before serving to allow the flavors to meld.

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