Spanish Rice with Chorizo and Shrimp

Ingredients

• 2 tablespoons Olive oil
• about 113 g Chorizo, sliced
• about 450 g Shrimp, peeled and deveined
• 1 medium Onion, chopped
• 1 medium Bell pepper, chopped
• 2 cloves Garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups Chicken broth
• 1/4 teaspoon Saffron threads
• 1/2 cup Frozen peas
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 lemon Lemon wedges, for serving

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet or paella pan over medium heat (176.7°C/175°C). Add the 2 tablespoons of olive oil and let it heat for 1 minute until it shimmers.
2. 2Add the about 113 g of chorizo, sliced, to the hot skillet. Cook for 5 minutes, stirring occasionally, until the chorizo is browned and has released its oils. Use a slotted spoon to remove the chorizo from the skillet and set it aside on a plate.
3. 3Add the about 450 g of shrimp, peeled and deveined, to the same skillet. Cook for 3 minutes per side, until the shrimp turn pink and opaque. The internal temperature should reach 63°C. Remove the shrimp from the skillet and set them aside with the chorizo.
4. 4Add the 1 medium onion, chopped, and the 1 medium bell pepper, chopped, to the skillet. Cook for 5 minutes, stirring often, until the vegetables are softened.
5. 5Add the 2 cloves of garlic, minced, to the skillet and cook for 1 minute more, until fragrant.
6. 6Stir in the 1 1/2 cups of Arborio rice. Cook for 1 minute, stirring constantly, to toast the grains.
7. 7Pour in the 4 cups of chicken broth and add the 1/4 teaspoon of saffron threads. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 20 minutes, or until the rice is tender and all the liquid has been absorbed.
8. 8Gently stir in the 1/2 cup of frozen peas, the cooked about 113 g of chorizo, and the cooked about 450 g of shrimp. Cook for 2-3 minutes more, uncovered, until the peas are heated through and everything is combined. Season with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
9. 9Serve the Spanish rice immediately with the 1 lemon, cut into wedges, on the side for squeezing over the dish.

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