Another Quick Shrimp And Chorizo Paella Recipe

Ingredients for Another Quick Shrimp And Chorizo Paella

• Olive Oil
• Chorizo Sausage
• 1 medium onion, chopped
• Garlic Cloves
• Vegetable Soup Mix
• 1 teaspoon paprika
• Long Grain Rice
• Low Sodium Chicken Broth
• Diced Tomatoes
• Frozen Peas
• Frozen Shrimp
• Freshly ground black pepper to taste

How to Make Another Quick Shrimp And Chorizo Paella

1. Preheat oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
2. Add 8 ounces of chorizo sausage, sliced, and sauté until it starts to brown, about 5 minutes.
3. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 2 minutes until softened.
4. Stir in 1 tablespoon of Spanish paella soup mix (or substitute with chicken broth and saffron), 1 teaspoon of paprika, and 1 ½ cups of paella rice (such as Bomba or Calasparra).
5. Stir well to coat the rice evenly in the soup mix and spices.
6. Cook for about 1 minute, stirring constantly.
7. Pour in 3 cups of hot chicken broth and bring to a boil.
8. Stir in 1 (14.5 ounce) can of diced tomatoes, undrained.
9. Bring the mixture to a simmer, then cover the pot with a tight-fitting lid.
10. Transfer to the preheated oven and bake for 15 minutes.
11. Add 1 cup of frozen peas and 1 pound of peeled and deveined shrimp.
12. Cook for 5 minutes more, or until the shrimp is pink and cooked through and the rice is tender.
13. Remove from the oven and let rest for 10 minutes before removing the lid. This allows the rice to finish cooking and absorb any remaining liquid.
14. Fluff the rice gently with a fork and season with freshly ground black pepper to taste.
15. Garnish with fresh parsley (optional) and serve immediately.