Chorizo And Shrimp Paella Recipes

GRILLED CHORIZO AND SHRIMP PAELLA

Steps:

• In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

RACH'S SHRIMP + CHORIZO PAELLA SHOWS HOW EASY IT IS TO SWAP INGREDIENTS

Steps:

• For the paella spice, combine spices in small bowl
• For the paella, if whole, peel shrimp and save shells and heads as well
• Devein shrimp, cutting down backs of shrimp, then rinse and drain
• Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain
• Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate
• Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove
• Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice
• Grate in garlic, then stir in tomato paste
• Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon
• Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry
• Turn the heat down to medium-low, add peas, stir, then add peppers
• Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more
• Douse pan with lemon juice and top with parsley to serve

SHRIMP AND CHORIZO PAELLA

Steps:

• Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
• Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
• Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
• Add the rice and stir fry until the rice is completely coated with the oil and spices.
• Stir in the stock. Bring to a simmer.
• Reduce heat to low and simmer for 10 minutes.
• Add in the sliced chorizo and cook for about 5 more minutes.
• Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
• Sprinkle parsley on top and serve.

SHRIMP & CHORIZO PAELLA WITH PEAS, BELL PEPPER & GARLIC AIOLI

Steps:

• • Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Thinly slice chorizo into rounds. Peel and mince garlic.
• • Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and chorizo. Cook, stirring occasionally, until bell pepper is slightly softened and chorizo is lightly browned, 2-3 minutes.
• • Stir rice, half the garlic, half the paprika (you'll use the rest later), and half the turmeric (all for 4 servings) into pan; cook until fragrant, 30-60 seconds. • Stir in 3 cups water (6 cups for 4), stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. TIP: Add a splash more water if liquid evaporates before rice is fully cooked.
• • While rice cooks, in a small bowl, combine mayonnaise with a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• • Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt, pepper, and remaining paprika. • When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Turn off heat.
• • Once rice is done, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp; drizzle with garlic aioli and serve. TIP: Serve directly from pan for a family-style paella experience.

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
• Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
• Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

HEARTY SPANISH PAELLA WITH SHERRY, CHORIZO AND SHRIMP

Steps:

• Heat 2 tablespoons oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook until browned all over, adding more oil to the pan if necessary. Add the chorizo and cook for 1 minute. Add the garlic and paprika and cook for another 2 minutes.
• Take the pan off the heat and add half the sherry, if using. Return the pan to the heat and bring to a boil. Cook until the sherry has almost evaporated. Add the rice, saffron, butter and stock. Add a bit more stock if you did not use the sherry. Turn the heat down and simmer for 30 minutes, or until most of the liquid has been soaked up by the rice. Do not mix the rice, as it will be a lovely crunchy layer on the bottom. 15 minutes into this cooking time, cover the pan with a lid, baking sheet or aluminum foil. When done, remove the pan from the heat.
• While the rice is cooking, heat 1 tablespoon oil in a medium skillet. Add the scallions and cook just until they start to color, about 2 minutes. Add the shrimp and cook until they turn pink, 2 to 3 minutes. Add the peas and cook until they are warmed through, 2 to 3 minutes. Remove the pan from the heat and add the remaining sherry, if using. Return to the heat and cook until most of the sherry has evaporated. Pour the shrimp and peas over the cooked rice mixture.
• Serve while hot, garnished with parsley and lime wedges.

SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP

Steps:

• Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
• Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
• Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
• Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

CHORIZO AND SHRIMP PAELLA

Steps:

• Process onion, celery, and garlic in a food processor until finely chopped; transfer to a small bowl. Add tomatoes to processor and process until smooth; set soffritto aside. Process onion, celery, and garlic in a food processor until finely chopped; transfer to a small bowl. Add tomatoes to processor and process until smooth; set soffritto aside.
• Heat 2 Tbsp. oil in a 12"-14" paella pan or skillet over medium-high. Add chorizo and cook, turning occasionally, until golden brown on both sides, about 5 minutes. Transfer to a plate.
• Add shrimp to same skillet, season with salt, and cook, turning occasionally, until browned and cooked through, about 2 minutes. Transfer to plate with chorizo.
• Heat remaining ½ cup oil in same skillet over medium-high. Add reserved soffritto and cook, stirring occasionally, until softened, 8-10 minutes. Add wine, bring to a boil, and cook until mixture is reduced by half, about 3 minutes. Add paprika, sugar, and 2 tsp. salt. Increase heat to high and cook, stirring constantly, until mixture is thick, about 3 minutes. Add stock and saffron and bring to a boil.
• Add rice and cook, stirring constantly, until liquid starts to simmer, about 5 minutes. Quit stirring; a film will form on the surface (this will trap steam, making a gooey cover over the rice, helping it cook evenly). Reduce heat to low and simmer, moving pan around every few minutes so the entire bottom gets equal time over the hottest part of flame, until liquid evaporates, 12-15 minutes.
• Top with olives and reserved chorizo and shrimp. Finely grate lemon zest and squeeze lemon juice over paella, top with sprouts, and season with sea salt. Let paella rest 5 minutes before you dig in; serve with lemon wedges.

BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE

Steps:

• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
• Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
• Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
• Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
• Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
• Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.

SHRIMP AND CHORIZO PAELLA

Steps:

• Heat a Dutch oven over medium heat.
• Add chorizo and cook until fat begins to render.
• Add garlic and saute until fragrant.
• Add saffron, rice and broth, cover pot and bring to a boil.
• Reduce heat and cook at a gentle simmer for 30 minutes.
• Stir in diced tomatoes and juice, cover pot and continue to cook another 25 minutes.
• Season shrimp with salt and pepper.
• Stir shrimp and peas into mixture, adding more broth if rice appears dry.
• Cover, and continue to cook until shrimp are coked through and rice is tender (about 10 - 15 minutes).
• Allow paella to rest for 5 minutes.
• Fluff rice with fork and serve.

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP

Steps:

• In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
• Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
• Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
• Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
• Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.