Hearty Spanish Paella With Sherry Chorizo And Shrimp Recipes

SHRIMP AND CHORIZO PAELLA

Shrimp and Chorizo Paella image

This simple Shrimp and Chorizo Paella is easy to make, has classic Spanish flavors and is an impressive crowd pleaser.

Provided by Meghan McMorrow | Fox and Briar

Categories Dinner

Time 30m

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1.5 cups bomba rice or Arborio* (Paella rice)
3 cups chicken stock
1 onion (diced)
4 cloves garlic (minced)
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon saffron threads (2 pinches)
½ teaspoon turmeric
½ teaspoon red chili flakes (or 2 chili de arbol)
1 teaspoon kosher salt*
8 ounces Spanish chorizo* (the kind that is dried and cured NOT Mexican chorizo which is ground sliced into rounds)
1 pound raw shrimp
fresh chopped parsley

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.

SPANISH SHRIMP AND RICE

Spanish Shrimp and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 teaspoon turmeric
1 medium tomato, chopped
1 small carrot, diced
1/2 red bell pepper, diced
Kosher salt and freshly ground pepper
1 pound large shrimp, peeled and deveined
1 1/2 cups converted white rice
1 tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
Hot sauce, for serving (optional)

Steps:

Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
Photograph by Christopher Testani

Nutrition Facts : Calories 511, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 556 milligrams, Carbohydrate 67 grams, Fiber 2 grams, Protein 31 grams

PAELLA WITH CHORIZO, SHRIMP, AND BABY ARTICHOKES

Paella with Chorizo, Shrimp, and Baby Artichokes image

Categories Steam Shrimp Artichoke Kosher Simmer Boil

Yield serves 6

Number Of Ingredients 9

Ingredients

24 baby artichokes (about 2 pounds)
3 tablespoons extra virgin olive oil, plus more as needed
2 cloves garlic, finely chopped
1 pound large shrimp, preferably in the shell
1 pound Chorizo (page 24)
3 cups Spanish or Italian short-grain white rice
6 cups water, plus more as needed
2 teaspoons kosher salt
Large pinch of saffron threads

Steps:

Trim off the stems from the artichokes flush with the bottom, and then pull away their outer leaves down to the inner yellow ones. Cut off the top of each artichoke down to the yellow part. Cut each artichoke in half lengthwise.
In a large sauté pan, heat the 3 tablespoons oil over medium heat. Add the artichokes and garlic and sauté, turning the artichokes often, until they are almost tender but still a little crunchy, about 5 minutes. Transfer to a plate and set aside in a warm place.
Add the shrimp, increase the heat to medium-high, and sauté until just turning pink and curling up, about 5 minutes. (Add more oil if necessary to keep them from burning.) Transfer to the plate with the artichokes.
Add the sausage and sauté, stirring from time to time to break it into large clumps, until firm, about 5 minutes. Add the rice, stir to mix, and sauté until it is opaque, 2 to 3 minutes.
Stir in the 6 cups water and the salt and bring to a boil. Decrease the heat to maintain a brisk simmer and cook, stirring often, until the rice is al dente and the liquid is mostly absorbed, about 20 minutes. (Add more water if the dish starts to dry out before the rice is cooked.)
Stir in the saffron, then the artichokes and shrimp. Cover the pan loosely with a kitchen cloth and let stand for 10 minutes for the rice to steam dry. Serve hot.

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