Chorizo And Shrimp Paella Food

RACH'S SHRIMP + CHORIZO PAELLA SHOWS HOW EASY IT IS TO SWAP INGREDIENTS

Steps:

• For the paella spice, combine spices in small bowl
• For the paella, if whole, peel shrimp and save shells and heads as well
• Devein shrimp, cutting down backs of shrimp, then rinse and drain
• Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain
• Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate
• Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove
• Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice
• Grate in garlic, then stir in tomato paste
• Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon
• Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry
• Turn the heat down to medium-low, add peas, stir, then add peppers
• Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more
• Douse pan with lemon juice and top with parsley to serve

SHRIMP AND CHORIZO PAELLA

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.

SHRIMP AND CHORIZO PAELLA

Steps:

• Heat a Dutch oven over medium heat.
• Add chorizo and cook until fat begins to render.
• Add garlic and saute until fragrant.
• 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 rice appears dry.
• Cover, and continue to cook until shrimp are coked through and rice is tender (about 10 - 15 minutes).
• Allow paella to rest for 5 minutes.
• Fluff rice with fork and serve.

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI

Steps:

• For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
• Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
• Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
• Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
• Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
• For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
• For serving: Garnish with the chives and a drizzle of aioli.

HEARTY SPANISH PAELLA WITH SHERRY, CHORIZO AND SHRIMP

Steps:

• Heat 2 tablespoons oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook until browned all over, adding more oil to the pan if necessary. Add the chorizo and cook for 1 minute. Add the garlic and paprika and cook for another 2 minutes.
• Take the pan off the heat and add half the sherry, if using. Return the pan to the heat and bring to a boil. Cook until the sherry has almost evaporated. Add the rice, saffron, butter and stock. Add a bit more stock if you did not use the sherry. Turn the heat down and simmer for 30 minutes, or until most of the liquid has been soaked up by the rice. Do not mix the rice, as it will be a lovely crunchy layer on the bottom. 15 minutes into this cooking time, cover the pan with a lid, baking sheet or aluminum foil. When done, remove the pan from the heat.
• While the rice is cooking, heat 1 tablespoon oil in a medium skillet. Add the scallions and cook just until they start to color, about 2 minutes. Add the shrimp and cook until they turn pink, 2 to 3 minutes. Add the peas and cook until they are warmed through, 2 to 3 minutes. Remove the pan from the heat and add the remaining sherry, if using. Return to the heat and cook until most of the sherry has evaporated. Pour the shrimp and peas over the cooked rice mixture.
• Serve while hot, garnished with parsley and lime wedges.

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
• Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
• Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

SHRIMP PAELLA WITH CHORIZO

Steps:

• Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
• In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.

SEAFOOD AND CHORIZO PAELLA

Steps:

• Preheat the oven to 400 degrees F. Simmer the chicken stock in a medium saucepan.
• In a 13-inch paella pan, heat the olive oil over medium-high heat. Add the chorizo and cook until lightly browned; transfer to a paper-towel-lined plate. Add the onions, peppers and garlic to the pan and cook until softened, about 5 minutes. Add the tomatoes and stir to combine, then stir in the rice and saffron. Deglaze the pan with the white wine and cook, stirring, until most of the liquid has evaporated, 2 minutes. Pour in 5 cups of the simmering chicken stock and bring to a boil over high heat, stirring constantly. Immediately remove the pan from the heat and season with salt. Arrange the chorizo and shrimp on top of the rice.
• Set the pan on the floor of the oven or on the lowest oven rack and bake, uncovered, for 20 minutes. (Do not stir the paella once it goes in the oven.) Scatter the peas over the paella, return to the oven and continue cooking until all the liquid has been absorbed and the rice is tender but not too soft, another 5 to 10 minutes. If the rice needs further cooking, add the remaining cup of stock and cook for an additional 5 to 10 minutes.
• Let the paella stand at room temperature, covered with foil, for 5 minutes. Serve garnished with lemon wedges and parsley.

SHRIMP AND CHORIZO PAELLA

Steps:

• Heat a Dutch oven over medium heat. When the pot is hot, add the chorizo and cook until the fat begins to render, about 2 minutes. Add the garlic and sauté, stirring often, until it is fragrant, about 1 minute. Then add the saffron, rice, and broth. Cover the pot and bring to a boil. Reduce the heat and cook at a very gentle simmer for about 30 minutes.
• Stir in the diced tomatoes with their juices. Cover the pot, and continue to cook for another 25 minutes.
• Season the shrimp with salt and pepper to taste, and stir the shrimp and frozen peas into the mixture. Cover, and continue to cook until the shrimp are cooked through and the rice is tender, about 10 minutes.
• Allow paella to rest for about 5 minutes, covered. Then fluff the rice with a fork, and serve.
• Fat: 42g (before), 8.2g (after)
• Calories: 900 (before), 341 (after)
• Protein: 20g
• Carbohydrates: 47g
• Cholesterol: 185mg
• Fiber: 5g
• Sodium: 883mg

GRILLED CHORIZO AND SHRIMP PAELLA

Steps:

• In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.