Shrimp and Chorizo Paella
Shrimp and Chorizo Paella is a recipe with fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g shrimp (pre‑shucked and deveined)
- 200 g chorizo
- 1 onion
- 2 Garlic cloves
- 1 yellow bell pepper
- 150 g peas (frozen)
- 2 tbsp olive oil
- 250 g Paella rice
- 150 ml dry white wine
- Salt
- black pepper (freshly ground)
- 500 ml vegetable broth
- 1 tin saffron threads (0.1 g)
- lemon wedges (for serving)
Instructions
-
1.
Rinse the shrimp and let them drain.
-
2.
Cut the chorizo into pieces.
-
3.
Peel and finely dice the onion and garlic cloves.
-
4.
Wash the bell pepper, halve it, deseed, and cut into strips.
-
5.
Thaw the peas.
-
6.
Heat the oil in a paella pan and sauté the onion with the garlic until translucent.
-
7.
Stir in the chorizo and bell pepper and cook for 2–3 minutes.
-
8.
Add the rice, stir briefly, then deglaze with wine.
-
9.
Season with salt and pepper.
-
10.
Pour in a little broth.
-
11.
Let the saffron threads steep in 2 tbsp hot broth for about 5 minutes.
-
12.
Then pour the remaining broth over the rice and simmer for about 10 minutes.
-
13.
Preheat the oven to 180 °C (350 °F) with lower and upper heat.
-
14.
Fold in the peas. Cook for another ~5 minutes on the stove, occasionally shaking the pan.
-
15.
If needed, add more broth and transfer to the preheated oven for another ~15 minutes until the liquid is absorbed.
-
16.
During the last ~5 minutes, spread the shrimp over the paella.
-
17.
Remove from the oven, taste, and serve with lemon wedges.
