Shrimp and Chorizo Paella: Peas, Bell Pepper, and Garlic Aioli

🥘 Ingredients

• arborio rice
  2 c
• bell pepper
  1 unit
• black pepper
• dried chorizo
  1 link
• garlic
  4 cloves
• mayonnaise
  2 tbsp
• olive oil
  1½ tbsp
• peas
  1 c
• salt
• seafood stock concentrate
  1 unit
• shrimp
  10 oz
• smoked paprika
  1½ tsp
• turmeric
  ½ tsp
• water
  3 c

🍳 Cookware

• large pan
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Core, deseed, and thinly slice bell pepper . Mince garlic . Thinly slice dried chorizo into rounds.

   bell pepper: 1 unit, garlic: 4 cloves, dried chorizo: 1 link
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and chorizo. Cook, stirring occasionally, until bell pepper is slightly softened and chorizo is lightly browned ⏱️ 3 minutes .

   olive oil: 1½ tbsp
3. 

   3

   Stir arborio rice , half the garlic, half the smoked paprika , and half the turmeric into same pan; cook until fragrant ⏱️ 1 minute . Stir in water , seafood stock concentrate , and salt . Bring to a boil. Cook, stirring occasionally, until water has evaporated and rice is tender ⏱️ 20 minutes .

   arborio rice: 2 c, smoked paprika: 1½ tsp, turmeric: ½ tsp, water: 3 c, seafood stock concentrate: 1 unit, salt
4. 

   4

   Meanwhile, in a small bowl , combine mayonnaise and a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper .

   mayonnaise: 2 tbsp, black pepper
5. 

   5

   Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt, pepper, and remaining paprika. When rice is almost finished, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through ⏱️ 4 minutes .

   shrimp: 10 oz
6. 

   6

   Once rice is finished, turn off heat and stir in peas . Taste and season with salt and pepper. Top with shrimp and drizzle with garlic aioli.

   peas: 1 c