SHRIMP AND CHORIZO PAELLA

[Draggingtree]

A meaty meal for Dad that isn't just another grilled steak

By J.M. HIRSCH, AP Food Editor | June 5, 2015 | Updated: June 5, 2015 10:12am

Want to make this dish even more decadent? You could add any number of other meats and seafood in addition to what is called for here. Add cubed sirloin tips at the same time (and same size) as the chicken. Ditto for lamb. Want more seafood? Scallops and hunks of salmon could go in at the same time as the shrimp.

___

SHRIMP AND CHORIZO PAELLA

Start to finish: 1 hour

Servings: 8

1/4 cup hot water

1/4 teaspoon saffron threads

2 tablespoons extra-virgin olive oil

1 red bell pepper, cored and diced

1 medium yellow onion, diced

2 large cloves garlic, minced

1 pound chorizo, peeled and crumbled

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

1 1/2 cup Spanish or Arborio rice

3 cups low-sodium chicken broth

15-ounce can chopped tomatoes

3/4 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 pound raw, peeled shrimp

Chopped fresh parsley, to garnish

Lemon wedges, to serve

 

Heat the oven to 425 F.

In a small bowl or glass, combine the hot water and saffron. Let stand for 10 minutes.

Meanwhile, in a very large skillet or paella pan (about 15 inches, if possible) over medium-high, heat the oil. Add the pepper, onion and garlic. Saute until the onion is just browned, about 6 minutes. Add the chorizo and chicken, then saute for another 5 minutes.

 

Add the rice and stir well. Add the water and saffron, then add the broth. Bring to a simmer, then reduce heat to low. Cover and cook for 10 minutes. Uncover and stir in the tomatoes, paprika, salt and pepper. Cook, uncovered and without stirring, for another 10 minutes. Stir in the shrimp, then smooth the paella and set in the oven for 15 minutes, or until the liquid is absorbed and the rice is cooked.

Remove the paella from the oven and let stand 5 minutes. Serve topped with parsley and lemon wedges on the side.

http://www.chron.com/living/article/A-meaty-meal-for-Dad-that-isn-t-just-another-6309104.php