Chorizo and Shrimp Paella

Chorizo and Shrimp Paella

2 tbsp olive oil

½ lb. ground chorizo

1 onion diced

3 cloves garlic minced

1 cup paella rice

2 cups chicken stock/vegetable stock

1/4 tsp salt

1/4 tsp red pepper flakes

1/2 tsp. saffron threads

1 tsp smoked paprika

15 shrimp shelled and deveined

1/2 cup green peas frozen

1 lemon cut into wedges for serving

Heat olive oil over medium high heat in a paella pan or large skillet. Saute chorizo for about 5 minutes.

Move chorizo to one side of the pan. In the open space, add the onion and saute for 2 minutes until translucent, then add garlic and red pepper. Stir together with chorizo and cook for another minute.

Add rice and saute for 1-2 minutes, then add the broth, salt, pepper, paprika, and saffron. Bring broth to a boil, then lower temperature to simmer on medium-low. Cover the pan for 15 minutes while it simmers.

After those 15 minutes, add the shrimp, and peas to the pan and cover it again. Let it simmer for another 5-10 minutes until the shrimp are pink and mussels have opened.

Serve with lemon wedges.