PAELLA
4 main course servings; 8 side dish servings
16 oz RAW SHRIMP, peeled and deveined (16/20 count)
3 T OLIVE OIL, divided
14 oz SMOKED CHORIZO SAUSAGE, casing removed, cut into rounds (I use Tia Paquita)
1 SMALL RED PEPPER, stemmed, seeded and cut into a small dice
1 SMALL RED ONION, peeled and cut into small dice
1 ¼ C ARBORIO RICE
9 CLOVES OF GARLIC, minced
1 jar (0.03 oz) SPICE ISLANDS SAFFRON
1, 14.5 oz can DICED TOMATOES
3 C CHICKEN STOCK
½ C WHITE WINE
½ C (heaping) FROZEN PEAS
1 t LEMON ZEST
KOSHER SALT & FRESH CRACKED PEPPER, to taste
GRILLED LEMON HALVES, garnish
Toss shrimp with 1 tablespoon olive oil, salt and pepper, set aside. In a cast iron skillet, add the remaining 2 tablespoons of olive oil and heat 3-5 minutes over medium heat. Add the chorizo sausage and brown, 8 minutes. Remove the chorizo sausage from the skillet (keep the grease in the pan) and place it in a bowl. Add the shrimp to the skillet in one layer. Cook the shrimp 2 minutes/side. Remove the shrimp from the skillet and place in bowl with chorizo. Add the red pepper and onion to the skillet, season with salt and pepper and cook 4-5 minutes or until the vegetables are softened. Stir in the rice, garlic and saffron and cook for 1 minute. Stir in the diced tomatoes and cook an additional 3 minutes or until most of the liquid has evaporated. Add the chicken stock and white wine and bring to simmer. Let simmer for 15 minutes or until most of the liquid has been absorbed. Add the chorizo and shrimp back to the skillet along with the peas and lemon zest. Season to taste with salt and pepper.
16 oz RAW SHRIMP, peeled and deveined (16/20 count)
3 T OLIVE OIL, divided
14 oz SMOKED CHORIZO SAUSAGE, casing removed, cut into rounds (I use Tia Paquita)
1 SMALL RED PEPPER, stemmed, seeded and cut into a small dice
1 SMALL RED ONION, peeled and cut into small dice
1 ¼ C ARBORIO RICE
9 CLOVES OF GARLIC, minced
1 jar (0.03 oz) SPICE ISLANDS SAFFRON
1, 14.5 oz can DICED TOMATOES
3 C CHICKEN STOCK
½ C WHITE WINE
½ C (heaping) FROZEN PEAS
1 t LEMON ZEST
KOSHER SALT & FRESH CRACKED PEPPER, to taste
GRILLED LEMON HALVES, garnish
Toss shrimp with 1 tablespoon olive oil, salt and pepper, set aside. In a cast iron skillet, add the remaining 2 tablespoons of olive oil and heat 3-5 minutes over medium heat. Add the chorizo sausage and brown, 8 minutes. Remove the chorizo sausage from the skillet (keep the grease in the pan) and place it in a bowl. Add the shrimp to the skillet in one layer. Cook the shrimp 2 minutes/side. Remove the shrimp from the skillet and place in bowl with chorizo. Add the red pepper and onion to the skillet, season with salt and pepper and cook 4-5 minutes or until the vegetables are softened. Stir in the rice, garlic and saffron and cook for 1 minute. Stir in the diced tomatoes and cook an additional 3 minutes or until most of the liquid has evaporated. Add the chicken stock and white wine and bring to simmer. Let simmer for 15 minutes or until most of the liquid has been absorbed. Add the chorizo and shrimp back to the skillet along with the peas and lemon zest. Season to taste with salt and pepper.
