Shrimp and Chorizo Paella

🥘 Ingredients

• Arborio Rice
  1.5 c
• Dried Chorizo
  6 oz
• Seafood Stock Concentrate
  4 unit
• Smoked Paprika
  2 tsp
• Turmeric
  1 tsp
• bell pepper
  2 unit
• garlic
  4 clove
• mayonnaise
  4 tbsp
• olive oil
  2 tbsp
• paper towels
• peas
  12 oz
• pepper
• salt
• shrimp
  20 oz
• 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: 2 unit, garlic: 4 clove, Dried Chorizo: 6 oz
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 ⏱️ 2-3 minutes .

   olive oil: 1 tbsp
3. 

   3

   Stir Arborio Rice , half the garlic, half the Smoked Paprika , and half the Turmeric (all the turmeric for 4 servings) into same pan; cook until fragrant ⏱️ 30-60 seconds . Stir in water (6 cups for 4), Seafood Stock Concentrate , and salt . Bring to a boil. Cook, stirring occasionally, until water has evaporated and rice is tender ⏱️ 15-20 minutes . TIP: Add a splash of water if liquid evaporates before rice is fully cooked.

   Arborio Rice: 1.5 c, Smoked Paprika: 2 tsp, Turmeric: 1 tsp, water: 3 c, Seafood Stock Concentrate: 4 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 pepper .

   mayonnaise: 4 tbsp, 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 ⏱️ 3-4 minutes .

   shrimp: 20 oz, paper towels, olive oil: 1 tbsp
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. TIP: Serve directly from pan for a family-style paella experience.

   peas: 12 oz