Best Hearty Spanish Paella With Sherry Chorizo And Shrimp Recipes

SHRIMP AND CHORIZO PAELLA

Shrimp and Chorizo Paella image

This simple Shrimp and Chorizo Paella is easy to make, has classic Spanish flavors and is an impressive crowd pleaser.

Provided by Meghan McMorrow | Fox and Briar

Categories Dinner

Time 30m

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1.5 cups bomba rice or Arborio* (Paella rice)
3 cups chicken stock
1 onion (diced)
4 cloves garlic (minced)
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon saffron threads (2 pinches)
½ teaspoon turmeric
½ teaspoon red chili flakes (or 2 chili de arbol)
1 teaspoon kosher salt*
8 ounces Spanish chorizo* (the kind that is dried and cured NOT Mexican chorizo which is ground sliced into rounds)
1 pound raw shrimp
fresh chopped parsley

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.

GRILLED CHORIZO AND SHRIMP PAELLA

Grilled Chorizo and Shrimp Paella image

This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. - Daniel Bartholomay, Fargo, North Dakota

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 medium sweet red pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
4 cups instant brown rice
4 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
6 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon saffron threads or 4 teaspoons ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
1 medium mango, coarsely chopped
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1 medium lime, cut into wedges
2 tablespoons minced fresh cilantro

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.

Nutrition Facts : Calories 388 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 787mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.