Spicy Chorizo and Shrimp Paella

Name: Spicy Chorizo and Shrimp Paella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 8 oz Chorizo Sausage; 1 lb Large Shrimp; 2 Bomba Rice; 4 Chicken Broth; 0.5 tsp Saffron Threads; 1 Red Bell Pepper; 1 Green Bell Pepper; 1 Onion; 3 cloves Garlic; 1 tsp Smoked Paprika; 0.5 tsp Crushed Red Pepper; 2 tbsp Olive Oil

A vibrant and robust one-pan paella featuring smoky chorizo, succulent shrimp, tender bomba rice, and sweet bell peppers, all infused with saffron and a touch of heat. A flavorful Spanish-inspired dis

Prep 20 min · Cook 30 min · Serves 4

Ingredients

8 oz Chorizo Sausage
1 lb Large Shrimp
2 Bomba Rice
4 Chicken Broth
0.5 tsp Saffron Threads
1 Red Bell Pepper
1 Green Bell Pepper
1 Onion
3 cloves Garlic
1 tsp Smoked Paprika
0.5 tsp Crushed Red Pepper
2 tbsp Olive Oil

Instructions

Heat olive oil in a large paella pan or wide, shallow skillet over medium heat. Add diced chorizo and cook until browned and crispy. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.

Add diced onion and bell peppers to the pan and cook until softened, about 5-7 minutes. Stir in minced garlic, smoked paprika, and crushed red pepper flakes, cooking for another minute until fragrant.

Stir in the bomba rice, coating it evenly with the pan ingredients. Pour in the warm chicken broth and saffron-infused broth. Bring to a simmer, then spread the rice evenly and arrange the cooked chorizo over the top. Do not stir the rice from this point!

Reduce heat to medium-low, cover the pan loosely with foil (or use a paella lid), and cook for 15-20 minutes, or until most of the liquid has been absorbed and rice is almost tender. Place the shrimp on top of the rice, cover again, and cook for another 5-7 minutes, or until shrimp are pink and cooked through and rice is tender with a nice 'socarrat' (crispy bottom layer). Let rest for a few minut