“Spanish Inspiration: Sizzling Shrimp and Chorizo Paella with Saffron and Peas”

Spanish Inspiration: Sizzling Shrimp and Chorizo Paella with Saffron and Peas

Hello, food enthusiasts! Al here, back with another deliciously irresistible recipe that will transport your taste buds straight to the sunny coasts of Spain. Today, we’re diving into the vibrant world of Spanish cuisine with a stunning Shrimp and Chorizo Paella. This dish is packed with bold flavors, colorful ingredients, and an aroma that will have your whole family gathering eagerly around the dinner table.

I’ve always been fascinated by the bright and bustling culture of Spain, and what better way to bring a piece of it into our UK kitchen than with a traditional paella? This is a dish that embodies the joy of communal eating, perfect for a cozy family dinner or an impressive meal to share with friends.

Now, if you’ve never made paella before, don’t be daunted! It’s actually quite straightforward, and the results are more than worth it. The key to a great paella lies in the quality of the ingredients, especially the saffron, which gives the dish its iconic golden hue and distinct flavor. If you can, splurge a little on good saffron; it’s worth every penny.

Let’s talk about the star ingredients. First, we have succulent shrimp that bring a fresh, oceanic sweetness to the dish. Combined with the smoky, spicy richness of chorizo sausage, each bite offers an explosion of flavors. Bell peppers and peas not only add a delightful crunch, but also infuse the dish with extra layers of taste and color.

One of my favorite parts of cooking paella is the way the aromas fill the kitchen—from the sizzle of chorizo to the toasting of saffron-infused rice. It always brings me a sense of warmth and satisfaction.

Enough chit-chat, let’s get cooking! Here’s everything you need to make this scrumptious Shrimp and Chorizo Paella.

Ingredients

• 2 cups arborio rice
• 1 lb large shrimp, peeled and deveined
• 4 oz chorizo sausage, sliced
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 cup frozen peas
• 4 cups chicken broth
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 3 garlic cloves, minced
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped for garnish

Method

1. Heat 2 tablespoons of olive oil in a large paella pan or deep skillet over medium heat.
2. Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes, until the vegetables are softened.
3. Add the sliced chorizo and cook for another 3-4 minutes until it starts to brown and render its fat.
4. Stir in the minced garlic and smoked paprika. Sauté for 1 minute, or until fragrant.
5. Pour in 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, until the wine has mostly evaporated.
6. Add the arborio rice and cook for 2 minutes, stirring constantly, to toast the rice lightly.
7. Pour in the chicken broth and add the saffron threads, swirling them into the broth. Bring the mixture to a boil.
8. Reduce the heat to low to maintain a simmer and cook uncovered for about 15 minutes, occasionally stirring.
9. Add the shrimp and peas to the pan, nestling the shrimp into the rice. Cook for an additional 5-8 minutes until the shrimp are pink and cooked through, and the rice is tender. If the liquid is absorbed before the rice is fully cooked, add a bit more broth as needed.
10. Season with salt and pepper to taste.
11. Remove the pan from heat and let it sit for 5 minutes to allow the flavors to meld.
12. Garnish with chopped fresh parsley.
13. Serve with lemon wedges and enjoy!

There you have it—an exceptional Shrimp and Chorizo Paella that’s as delightful to look at as it is to eat. Serve it with a crisp glass of white wine, and you’ll feel like you’re dining in a charming Spanish villa. I hope you enjoy making and savoring this dish as much as I do. Until next time, happy cooking!

Cheers,
Al

Ingredients

• 2 cups arborio rice
• 1 lb large shrimp, peeled and deveined
• 4 oz chorizo sausage, sliced
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 cup frozen peas
• 4 cups chicken broth
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 3 garlic cloves, minced
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped for garnish

Method

Method

1. Heat 2 tablespoons of olive oil in a large paella pan or deep skillet over medium heat.
2. Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes, until the vegetables are softened.
3. Add the sliced chorizo and cook for another 3-4 minutes until it starts to brown and render its fat.
4. Stir in the minced garlic and smoked paprika. Sauté for 1 minute, or until fragrant.
5. Pour in 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, until the wine has mostly evaporated.
6. Add the arborio rice and cook for 2 minutes, stirring constantly, to toast the rice lightly.
7. Pour in the chicken broth and add the saffron threads, swirling them into the broth. Bring the mixture to a boil.
8. Reduce the heat to low to maintain a simmer and cook uncovered for about 15 minutes, occasionally stirring.
9. Add the shrimp and peas to the pan, nestling the shrimp into the rice. Cook for an additional 5-8 minutes until the shrimp are pink and cooked through, and the rice is tender. If the liquid is absorbed before the rice is fully cooked, add a bit more broth as needed.
10. Season with salt and pepper to taste.
11. Remove the pan from heat and let it sit for 5 minutes to allow the flavors to meld.
12. Garnish with chopped fresh parsley.
13. Serve with lemon wedges and enjoy!