Shrimp and Chicken Chorizo Paella
8
Points®
Total time: 1 hr • Prep: 22 min • Cook: 38 min • Serves: 8 • Difficulty: Easy
This fab dish has it all - protein, veggies and carbs. Pair it with a Spanish dip and sangria for a festive, flavourful meal.
Ingredients
Saffron
½ tsp(s), ground
Canned low-sodium chicken broth
2½ cup(s)
Hot water
¼ cup(s)
Olive oil
2 tsp(s), divided
Uncooked shrimp
1 pound(s), large, peeled, deveined
Onion
1 large, thinly sliced
Cremini mushrooms
8 oz, sliced
Uncooked scallions
4 medium, white parts sliced, green ends reserved
Kosher salt
1 tsp(s)
Minced garlic
1 tbsp(s)
Canned diced tomatoes
15 oz, drained
Smoked paprika
¼ tsp(s)
Uncooked arborio rice
2 cup(s), or other short grain rice
Frozen baby peas
1 cup(s)
Fresh parsley
¼ cup(s), chopped
Chicken chorizo
12 oz, sliced
Roasted piquillo peppers
1 tbsp(s), sliced
Instructions
1
In a small bowl, combine saffron and hot water; stir to dissolve.
2
Heat 5ml (1 teaspoon) oil in a large nonstick skillet over medium-high heat. Cook shrimp until opaque, about 2 to 3 minutes per side; remove to a plate. Add remaining 5ml (1 teaspoon) oil, chorizo, onion, mushrooms, white parts of scallion and salt to pan; cook, stirring often, until mushrooms begin to brown, about 5 to 6 minutes.
3
Add garlic to pan; cook, stirring a few times, about 1 minute. Add tomatoes, paprika and rice; stir to combine. Add broth and saffron water; bring to a boil. Reduce heat to medium-low and bring to a simmer; cook for 15 minutes.
4
Stir in peppers, peas and reserved shrimp; continue to cook, uncovered, until rice is tender and begins to dry on bottom of pan, about 5 to 7 minutes. Garnish with parsley and chopped green parts of scallion; serve.
5
Yields about 375ml (1 1/2 cups) per serving.
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