As part of my London Haul, you may remember that I snapped up some Spanish Chorizo. While I LOVE Mexican Chorizo especially in my breakfast burrito’s from Cafe Rosalena (OMG TO DIE!), I like the firmness and taste of the Spanish Chorizo. It’s almost like Chinese Sausage but not really. So I thought I’d make some paella using Rocco Dispirito’s Now Eat This recipe. Pretty tasty. The one modification I did make is that I didn’t use brown rice as I didn’t have any, I used arboro rice. I would’ve used sushi rice (got my husband to convert to sushi rice from jasmine rice), but I thought it would end up being too sticky. I would’ve also used Jasmine (long grain) rice, but I didn’t have any. PLUS the husband doesn’t believe that brown rice is real rice aka he doesn’t like that stuff. LOL! I’m indifferent. Other than that I didn’t make any variations to this recipe.
2 ounces chorizo, halved lengthwise and sliced into 1/4-inch-thick half-moons
6 garlic cloves, chopped
1 teaspoon saffron threads
1 cup long-grain brown rice
1 3/4 cups chicken broth, or more if needed
1 14.5-ounce can diced tomatoes in juice
8 ounces medium peeled shrimp
Salt and freshly ground black pepper
3/4 cup frozen peas
Heat a Dutch oven over medium heat. Add chorizo and cook until the fat begins to render (about two minutes).
Add garlic and saute until fragrant (about one minute). 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 the rice appears dry. Cover, and continue to cook until shrimp are cooked through and rice is tender (about 10 or 15 minutes).
Allow paella to rest for five minutes, covered. Fluff rice with a fork.