A vibrant and flavorful saffron shrimp paella that combines the rich tastes of chorizo, bell peppers, and spices, all cooked together with rice for a delicious one-pan meal.
A vibrant and flavorful saffron shrimp paella that combines the rich tastes of chorizo, bell peppers, and spices, all cooked together with rice for a delicious one-pan meal.
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a pinch saffron
2, diced tomatoes
2 cloves, minced garlic
100g, sliced chorizo
1 tsp paprika
1 cup rice
2, sliced bell peppers
50g, chopped almonds
50g, grated manchego cheese
200g, peeled and deveined shrimp
In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced chorizo and cook until slightly crispy, about 3-4 minutes.
Add the minced garlic and diced tomatoes to the skillet, cooking for another 2 minutes until fragrant.
Stir in the paprika, then add the rice and saffron, mixing well to coat the rice in the flavors.
Pour in 2 cups of water (or broth if available), bring to a simmer, and cook uncovered for about 15 minutes, stirring occasionally.
Once the rice is nearly cooked, add the sliced bell peppers and shrimp, cooking for an additional 5-7 minutes until the shrimp are pink and cooked through.
Remove from heat, stir in the chopped almonds and grated manchego cheese, and let it sit for a couple of minutes before serving.
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