QUICK SKILLET PAELLA WITH SHRIMP AND TOMATOES

Quick Skillet Paella with Shrimp and Tomatoes image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 cloves garlic, minced
1 1/2 cups Arborio rice
2 ounces dried chorizo, cut into 1/4-inch cubes
1/4 cup dry white wine
1 1/2 cups chicken broth
1 can (14.5 ounces) diced tomatoes, drained
3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired)
1 cup frozen peas, thawed
Kosher salt and freshly ground pepper

Steps:

In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.
Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

Nutrition Facts : Calories 436 g, Fat 17 g, Fiber 2 g, Protein 27 g, SaturatedFat 4 g