Spicy Shrimp and Chorizo Paella

Name: Spicy Shrimp and Chorizo Paella
Cook time: 30 min
Yield: 6 servings
Ingredients: 0.15 g saffron threads crushed lightly; 60 ml water for blooming saffron; 30 ml olive oil; 225 g Spanish chorizo sliced into 6 mm rounds; 150 g yellow onion finely diced; 150 g red bell pepper seeded and diced; 5 g salt; 2 g black pepper ground; 12 g garlic minced; 4 g smoked paprika; 1 g hot paprika; 360 g bomba rice or medium-grain rice; 400 g canned diced tomatoes with juices; 900 ml chicken stock hot; 120 g frozen peas; 450 g raw shrimp peeled and deveined, tails on or off; 5 g salt; 1 count lemon cut into wedges; 10 g flat-leaf parsley chopped

A home-kitchen paella built in one wide pan: chorizo is rendered first, vegetables are softened in the fat, rice is simmered in seasoned stock, and shrimp are added near the end so they stay tender. The finished dish has distinct grains, concentrated tomato-saffron flavor, and a lightly crisp bottom where the pan allows it.

By Julienne

Cook time: 30 minutes

Servings: 6

Ingredients

0.15 g saffron threads crushed lightly
60 ml water for blooming saffron
30 ml olive oil
225 g Spanish chorizo sliced into 6 mm rounds
150 g yellow onion finely diced
150 g red bell pepper seeded and diced
5 g salt
2 g black pepper ground
12 g garlic minced
4 g smoked paprika
1 g hot paprika
360 g bomba rice or medium-grain rice
400 g canned diced tomatoes with juices
900 ml chicken stock hot
120 g frozen peas
450 g raw shrimp peeled and deveined, tails on or off
5 g salt
1 count lemon cut into wedges
10 g flat-leaf parsley chopped

Instructions

Bloom the saffron in the water for 5 minutes. Keep the chicken stock hot in a saucepan over low heat. The saffron water turns deep yellow-orange and fragrant.
Set a 14-inch skillet or paella pan over medium heat. Add the olive oil, then the chorizo. Cook, stirring occasionally, until the fat renders and the edges begin to brown. The chorizo is browned and the pan has a reddish, seasoned oil.
Add the onion and bell pepper, season with 5 g of the salt and all of the black pepper, and cook until softened. Stir in the garlic, smoked paprika, and optional hot paprika for 30 seconds. The vegetables are softened and the spices smell toasted, not burnt.
Add the rice and stir for 1 minute so every grain is coated in the flavored oil. Add the tomatoes and their juices, then pour in the hot stock and saffron water. Bring to a lively simmer and level the rice into an even layer. The pan is simmering steadily and the rice is evenly distributed under the liquid.
Simmer uncovered for 14 minutes without stirring, rotating the pan once if needed for even cooking. If the liquid reduces too quickly before the rice is tender, add a small splash of hot water from the pot only if needed. Most of the liquid is absorbed and the top of the rice is just visible above the surface.
Scatter in the peas and nestle the shrimp on top. Cook for 5 to 7 minutes until the shrimp are opaque and pink and the rice is tender with a little bite. Season with the remaining 5 g of salt, then remove from the heat and cover loosely with foil for 5 minutes. The shrimp are opaque and curled, and the rice has no hard center when tasted.
Serve with lemon wedges and the optional parsley. Scrape up a little of the toasted rice from the bottom and spoon it into each bowl or onto plates. Lemon brightens the top and the bottom layer is lightly toasted, not burnt.