Spanish Chorizo and Shrimp Paella

What makes this recipe stand out is our smoked Spanish chorizo, which better compliments seafood and the other flavors in this classic Spanish dish. Mexican-style chorizo is a fresh sausage made with hot peppers, cumin and coriander, while Spanish style uses oregano and thyme.


Spanish chorizo is also a chewy, fully cooked sausage. It has a smoky paprika flavor, but no hot pepper flakes. Feel free to add some hot pepper flakes, if you are looking to kick up the heat. Our favorite is the Turkish Aleppo hot pepper because the heat doesn't build.



Ingredients

  • 1lb Spanish Chorizo

  • 1lb Shrimp

  • 1/4 cup oil (avocado oil is my favorite since it does not burn at high temperatures)

  • 3 stalks celery, diced

  • 1 yellow or white onion, diced

  • 1/2 yellow bell pepper, diced

  • 2 garlic cloves, diced

  • 1 can diced tomatoes (or 2 fresh tomatoes, diced)

  • 5 cups water

  • 1/2 cup rose` *

  • 1 1/2 cup rice

  • 1T saffron threads**

  • salt

  • 1 lemon

  • 1/4 cup castelvetrano olives (or other buttery olive)

  • 1/4 cup parsley, chopped (or micro greens)

  1. Brown chorizo over medium high heat, about 5 minutes

  2. Brown shrimp, about 2 minutes

  3. Remove both from paella skillet and set aside

  4. Add oil to the pan

  5. Add celery, onion, bell pepper, garlic and tomatoes and cook until soft, about 5 min

  6. Add rice stir until brown, about 2 minutes

  7. Add wine and water, bring to boil

  8. Reduce heat to simmer and add saffron threads, olives, chorizo, and shrimp

  9. Remove from heat and let rest after most of the liquid has evaporated, about 20 minutes

Paella is ready when the bottom is a golden crust, the liquid has mostly evaporated, and the rice is tender. Serve topped with squeezed lemon and chopped parsley.


Nearly there! My first paella attempt just before it was ready to remove from heat, and still a little liquidy

*I've made this recipe with red, rose, and white wine. They are all good, none will "ruin" your paella, but the rose was my favorite.


**If you don't have saffron, just add some salt to taste and use vegetable broth instead of water. You'll end up with an equally flavorful paella. The chorizo and shrimp are really the flavor anchors.

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At some point during our one-millionth trek up four flights of stairs to take our dog out to play, we realized that where we were wasn’t really where we wanted to be. We longed for the open spaces we had enjoyed as children in rural America, and for more space to play fetch with our Australian Shepherd, Charlie.

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