Recipe: Chorizo and Shrimp Paella
- 200g chorizo sausage, sliced into rounds
- 300g medium shrimp, peeled and deveined
- 1 onion, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 300g paella rice
- 750ml chicken or fish stock
- 1 teaspoon smoked paprika
- A pinch of saffron threads (optional)
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
- Olive oil
- Salt and pepper, to taste
In a large paella pan or skillet, heat some olive oil over medium heat. Add the chorizo slices and cook until they release their oils and become slightly crispy. Remove the chorizo from the pan and set it aside.
In the same pan, add the diced onion and red bell pepper. Cook until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the paella rice to the pan and toast it for a couple of minutes, stirring constantly.
Pour in the chicken or fish stock and add the smoked paprika and saffron threads (if using). Season with salt and pepper to taste.
Bring the mixture to a simmer and cook for about 15-20 minutes until the rice is almost cooked through.
Add the cooked chorizo and shrimp to the pan, pushing them down into the rice. Continue to cook until the shrimp are pink and fully cooked.
Garnish with chopped fresh parsley and serve the Chorizo and Shrimp Paella with lemon wedges on the side for squeezing over the dish.