LEMON, CHORIZO AND SHRIMP PAELLA
By Alexa Fernando
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Serves: 7
Ingredients
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3
cups vegetable broth
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1/4
tsp saffron powder
-
1/3
cup olive oil
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1
large onion, minced
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4
cloves garlic, minced
-
1
large red pepper, seeded and chopped
-
1
medium tomato, chopped
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2
pieces of Spanish chorizo (each 115 grams), cut diagonally
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1 1/2
cups of short grain white rice
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15
pcs medium-sized uncooked shrimp, tail on and deveined
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3
whole roasted sweet bell peppers, drained and sliced lengthwise
-
1/4
tsp fresh oregano, chopped
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2
tsp fresh parsley, chopped
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juice of 1/2 Sunkist<sup>®</sup> lemon, freshly-squeezed
-
zest of 1 Sunkist<sup>®</sup> lemon
GARNISH
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1
hardboiled egg, sliced
-
Capers
-
parsley leaves
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1
Sunkist<sup>®</sup> lemon, cut in wedges
Directions
- Prepare the stock: Add the saffron powder to the vegetable broth and bring to boil. Make sure to stir the mixture. Set aside.
- Cooking the paella: Use a 10 to 11-inch paella pan or flat bottom non-stick frying pan. Heat oil over medium heat. Add the onion and cook until fragrant. Add the garlic and bell pepper sauté for 3 minutes. Stir in the tomato and cook for 4 minutes. Stir in the chorizo and cook for 5 minutes. Pour in the unwashed rice mix and still well and sauté for 7 minutes.
- Add the prepared vegetable-saffron broth mixture, oregano, roasted bell pepper and shrimps and boil in low heat for 20 minutes. Cook another 5 minutes or until the rice is tender and the liquid absorbed, then add the parsley, and Sunkist<sup>®</sup> freshly squeezed lemon juice and zest.
- Garnish with eggs, capers, torn parsley leaves and Sunkist<sup>®</sup> lemon wedges.
