Serves 4
50 min
Chorizo and Shrimp Paella
Recipe GLPR0eb85db5db159a
A vibrant Spanish paella loaded with smoky chorizo, tender shrimp, and bomba rice cooked in a fragrant saffron-infused broth. Finished with briny green olives, fresh lemon zest, and radish sprouts for a balanced, restaurant-quality dish.
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Ingredients
1 medium onion, quartered
2 celery stalks, coarsely chopped
4 garlic cloves
2 small tomatoes
2 tablespoons olive oil
½ cup olive oil
1 pound Spanish chorizo, casings removed, sliced into rounds
8 ounces shrimp, peeled and deveined
2 teaspoons kosher salt, plus more for seasoning
¾ cup dry white or rosé wine
2 teaspoons smoked paprika
½ teaspoon sugar
4 to 5 cups Back-Burner Stock or seafood broth
1 teaspoon saffron threads
1½ cups bomba rice
1 cup green olives such as Castelvetrano, pitted and torn into large pieces
1 lemon
Lemon wedges for serving
Radish sprouts for garnish
Flaky sea salt to taste
Directions
Combine the onion, celery, and garlic in a food processor and pulse until finely chopped. Transfer this mixture to a small bowl. Add the tomatoes to the food processor and pulse until smooth. Set the soffritto aside.
Heat 2 tablespoons of olive oil in a 12–14 inch paella pan or large skillet over medium-high heat. Add the sliced chorizo and cook, turning occasionally, until the edges are golden brown, about 5 minutes. Transfer the chorizo to a clean plate.
Add the shrimp to the same pan, season with kosher salt, and cook over medium-high heat, turning occasionally, until they are opaque and cooked through (internal temperature 145°F), about 2 minutes. Transfer the shrimp to the plate with the chorizo.
Add the remaining ½ cup of olive oil to the pan over medium-high heat. Stir in the reserved soffritto and cook, stirring occasionally, until softened, 8–10 minutes. Pour in the wine, bring to a boil, and cook until reduced by half, about 3 minutes. Add the smoked paprika, sugar, and 2 teaspoons of kosher salt. Increase heat to high and cook while stirring constantly until the mixture thickens, about 3 minutes. Add the stock and saffron threads and bring to a boil.
Add the bomba rice to the pan and stir constantly over high heat until the liquid begins to simmer, about 5 minutes. Stop stirring—a light film will form on the surface to trap steam and help the rice cook evenly. Reduce heat to low and simmer, rotating the pan every few minutes so the bottom receives equal heat, until the liquid is absorbed, 12–15 minutes.
Scatter the green olives, cooked chorizo, and cooked shrimp over the top of the paella. Finely grate the lemon zest over the dish and squeeze fresh lemon juice over everything. Top with radish sprouts and season with flaky sea salt. Let the paella rest for 5 minutes before serving. Serve with additional lemon wedges on the side.
