Recipes

Paëlla with shrimp and chorizo

15 mins of preparation + 35 cooking time 6 servings
Chorizo paella

Ingredients

  • 30 ml (2 tbsps.) olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 65g packages of duBreton Chorizo Dry Sausage
  • 1 red pepper, cut into small strips
  • 375 ml (1 ½ cups) Paëlla rice (Bomba or Albufera if not Arborio or Calrose)
  • 125 ml (1/2 cup) white wine
  • 1 litre (4 cups) vegetable of seafood broth
  • 45 ml (3 tbsps.) tomato paste
  • 1 pinch of saffron threads
  • Ground salt and pepper
  • 250 ml (1 cup) frozen green peas
  • 300 g (2/3 lb) raw peeled shrimp
  • 80 ml (1/3 cup) fresh chopped parsley

Preparations

  1. Using a large saucepan, heat oil over medium heat and sauté onion and garlic for 2 minutes.
  2. Add dry sausage and pepper strips, cook for an additional 2 minutes.
  3. Add rice and stir well in order to coat the grain with oil.
  4. Pour wine into saucepan, followed by the broth, tomato paste and saffron. Season. Stir well to dilute tomato paste.
  5. Bring to a boil, cover and cook for 20 minutes at medium-low.
  6. Add the peas, stir and place shrimp over top. Cover and continue cooking for 5 minutes.
  7. Sprinkle with fresh parsley and place in the center of table.

Other recipes with this product

Back to recipes