Saffron-infused Paella with Chorizo and Shrimp

Savor the flavors of Spain with this vibrant Saffron-infused Paella featuring the rich smokiness of Chorizo and succulent Shrimp. This dish combines aromatic saffron, savory meats, and fresh seafood with perfectly cooked rice. Whether hosting a dinner party or craving a taste of the Mediterranean, this dish offers a delicious experience. The bright colors and delightful aroma enhance the overall appeal, making it a wonderful culinary journey to the sunny shores of Spain.

Ingredients

• 1 pinch saffron threads
• 2 Tbsp olive oil
• 8 oz chorizo sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 cup arborio rice
• 1 qt chicken broth
• 1 tsp smoked paprika
• 1 whole red bell pepper, diced
• 1 whole onion, diced
• 2 cloves garlic, minced
• 1 whole tomato, diced
• 1 cup frozen peas
• salt
• pepper

Instructions

1. In a small bowl, steep the saffron threads in 1/4 cup of warm water for 10 minutes.
2. In a large paella pan or skillet, heat the olive oil over medium heat.
3. Add the sliced chorizo and cook until browned, about 5 minutes.
4. Push the chorizo to the edges of the pan and add the shrimp. Cook until pink and opaque, about 2 minutes per side. Remove from the pan and set aside.
5. In the same pan, add more oil if needed and sauté the diced onion, bell pepper, and garlic until softened, about 4 minutes.
6. Stir in the rice and smoked paprika, coating the grains with the oil.
7. Pour in the chicken broth and saffron water, stirring to combine. Bring to a simmer.
8. Reduce heat to low, cover, and let the rice cook for 15-20 minutes, or until most of the liquid is absorbed.
9. Stir in the diced tomato, peas, cooked chorizo, and shrimp. Cook for another 5 minutes, until everything is heated through.
10. Adjust seasoning with salt and pepper before serving.
11. Garnish with fresh parsley and lemon wedges, if desired.

Keywords: Dinner, Seafood, Spanish

Spice Rack: Saffron, Smoked Paprika

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