We love paella and when one of my college besties was able to visit and it was her birthday, we had good reason to celebrate! Its such a fun dish for a dinner party because it’s not too difficult and I was able to make it while everyone else hung out in the kitchen with me and snacked on Spanish cheeses and charcuterie. Some good Rioja was also enjoyed and DJ Johnny found some fun Spanish background music : )
What you need:
1 pound chorizo sausage links, sliced into 1/4 thick rounds
2 tbsp olive oil
1/2 yellow onion, chopped
3 large cloves garlic, minced
1/2 cup parsley, chopped, 1/8 cup reserved for garnish
2 tsp salt
1 tsp black pepper
2 tsp chili powder
2 tsp smoked paprika
1/4 tsp turmeric
1 red pepper, chopped
1 green pepper, chopped
1 tomato, chopped
2 cups white rice
4 cups chicken stock
1.5 lb shrimp (I like to use 12-15 ct skin on)
4 cups chicken stock
Pinch of saffron (1/4 tsp)
Heat half the olive oil in a large paella pan or skillet over medium heat. Add the sliced chorizo and sauté until browned. Transfer to a bowl or plate and set aside. In the same paella pan or skillet, heat remaining tablespoon of olive oil over low heat. Add onion, garlic, peppers and tomato continuing to sauté for 3-5 minutes. Now add all of your spices except the saffron and reserved 1/8 cup of parsley. Sweat for 2-3 minutes longer, stirring frequently. You’ll want the vegetables to become tender, but not to brown, so be sure to use low heat.
When veggies have softened add your 2 cups rice and stir with the onion mixture until coated. Add 4 cups of chicken stock and your pinch of saffron. Bring to a boil then reduce to simmer for 15 minutes on medium/low heat. Don’t stir!
Lastly, add the cooked chorizo gently placing it into the rice and layer the shrimp on top. Gently tap the pan to allow the rice and liquid to settle. Cover and cook for 15 minutes longer.
When the paella is finished, the rice will be fluffy and moist. Turn up the heat to medium/high for about 1-2 minutes to let that yummy crust form on the bottom of the pan. I like to add about 2 tbsp melted salted butter to the top of the shrimp because it looks and tastes good. Garnish with remaining parsley.