Bring the vibrant colors and fresh flavors of this Spanish dish to your table in under an hour. Spicy chorizo, fresh shrimp, roasted peppers, and tangy artichoke hearts melt together on a bed of saffron-infused rice in an easy dish, ideal for summer sharing. Personalize your paella by adding a favorite shellfish or throwing in some cooked onions.
Recipe information
Yield
Makes 4 servings
Ingredients
3/4 pound cooked chorizo or linguiƧa sausage, cut into chunks
4 tablespoons olive oil
1 (1-pound) bag saffron rice, such as Vigo
1 (9-ounce) package frozen artichoke hearts, thawed and drained
1 (8-ounce) jar roasted red peppers, drained and sliced
2 cups chicken or fish broth, or wine
2 cups water
1 pound large shrimp, peeled
1 cup frozen peas, defrosted
Preparation
Step 1
In a large skillet with a lid, brown the sausage in the oil until crisp, about 5 minutes.
Step 2
Add the rice, artichoke hearts, peppers, broth or wine, and water. Bring to a boil. Reduce the heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
Step 3
Stir in the shrimp and peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.
