Shrimp And Chorizo Paella

1. 1

   Heat a Dutch oven over medium heat.

2. 2

   Add chorizo and cook until fat begins to render.

3. 3

   Add garlic and saute until fragrant.

4. 4

   Add saffron, rice and broth, cover pot and bring to a boil.

5. 5

   Reduce heat and cook at a gentle simmer for 30 minutes.

6. 6

   Stir in diced tomatoes and juice, cover pot and continue to cook another 25 minutes.

7. 7

   Season shrimp with salt and pepper.

8. 8

   Stir shrimp and peas into mixture, adding more broth if rice appears dry.

9. 9

   Cover, and continue to cook until shrimp are coked through and rice is tender (about 10 - 15 minutes).

10. 10

    Allow paella to rest for 5 minutes.

11. 11

    Fluff rice with fork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.