SHRIMP AND CHORIZO PAELLA RECIPES

SHRIMP AND CHORIZO PAELLA RECIPE | RECIPE - RACHAEL RAY SHOW

Shrimp and Chorizo Paella Recipe | Recipe - Rachael Ray Show image

"We're making shrimp and chorizo paella, but it's really about learning the method," Rach says, "rather than one specific route to it."

Provided by Rachael Ray

Number Of Ingredients 25

Ingredients

1 tablespoon pimenton/smoked sweet paprika
2 teaspoons chili powder (? palmful)
1 teaspoon cayenne pepper (? palmful)
1 teaspoon ground turmeric
½ teaspoon saffron threads
1 pound large shrimp in shell
1 quart vegetable or chicken stock OR 3 cups stock plus one 6-ounce bottle clam juice
optional
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
About ½ pound chorizo or plant-based chorizo
peeled and diced
1 small white or yellow onion
finely chopped
1 cup short-grain rice
such as Bomba or Arborio
2 cloves garlic
grated or chopped
1 scant tablespoon tomato paste
½ cup dry sherry or white wine
¾ cup fresh or frozen peas
¼ cup diced pimentos or piquillo peppers
1 lemon
juiced
Chopped flat-leaf parsley

Steps:

For the paella spice, combine spices in small bowl
For the paella, if whole, peel shrimp and save shells and heads as well
Devein shrimp, cutting down backs of shrimp, then rinse and drain
Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain
Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate
Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove
Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice
Grate in garlic, then stir in tomato paste
Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon
Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry
Turn the heat down to medium-low, add peas, stir, then add peppers
Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more
Douse pan with lemon juice and top with parsley to serve

SHRIMP AND CHORIZO PAELLA | LE CREUSET® OFFICIAL SITE

Shrimp and Chorizo Paella | Le Creuset® Official Site image

Sofrito:
2 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
Salt
5 garlic cloves, finely chopped
2 tablespoons tomato paste

Paella:
Olive oil
2 boneless, skinless chicken thighs
Salt
Freshly ground black pepper
1 link fresh pork chorizo
1 1/2 cups Arborio, Valencia or Bomba rice
1/4 teaspoon saffron
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 cup diced tomatoes
3 cups chicken stock
1 pound shrimp, peeled and de-veined with tails-on
1/2 cup frozen peas, thawed
1/4 cup fresh parsely, chopped

Provided by LECREUSET.COM

Yield 6

Number Of Ingredients 1

Ingredients

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This shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North Dakota
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