Paella

Recipe Info

Serves: 8

Cooking Times

1. Place the shrimp in a bowl with a lid, add ¼ teaspoon of the paprika, ¼ teaspoon salt, and 1/8 teaspoon pepper. Shake well to combine, then place in the refrigerator
2. Heat the olive oil in a large frying pan over medium heat. Add the chorizo sausage and fry until slightly browned. Remove and set aside
3. In the same frying pan, add the onions, garlic, remaining paprika, and thyme. Stir and fry until fragrant. Add the can of Mexican flavored tomatoes and cook for another 3 minutes. Add the rice, saffron, remaining salt, and pepper and cook for another 2 minutes. Add the chicken stock and increase the heat to a slow boil. Share the pan to level and even out the rice mixture and simmer for 10 minutes, tossing frequently
4. Stir in the peas and shrimps and cook for 5 minutes
5. Arrange the sausage on the top of the mixture, cover and cook for 2 minutes
6. Remove the paellas from the pa. Garnish with the parsley on top and lemon wedges on the side. Serve and enjoy
7. Eds Note: You can also add half-shell mussels to the end of the cooking, at the same time when adding back the shrimps.