Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, shrimp & chorizo paella. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Restaurant Grade Fish from The Fish Society. Save time and do your groceries online. Free UK delivery on eligible orders! Shrimp are decapod crustaceans with elongated bodies and a primarily swimming mode of locomotion - most commonly Caridea and Dendrobranchiata.

Shrimp & Chorizo Paella is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Shrimp & Chorizo Paella is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook shrimp & chorizo paella using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Shrimp & Chorizo Paella:

1. Make ready 10 oz (51/60) Shrimp
2. Get 3 oz Dried Chorizo
3. Take 1 Bell Pepper
4. Take 1 Clove Garlic
5. Prepare 3/4 cup Arborio Rice
6. Make ready 1 tsp Paprika
7. Take 1/2 tsp Turmeric
8. Make ready 1 oz Seafood Stock Concentrate
9. Make ready 2 tbsp Mayonnaise
10. Take 4 oz Peas
11. Prepare 1 tbsp Olive Oil
12. Take 3 cups Water

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Instructions to make Shrimp & Chorizo Paella:

1. Finley sliced bell pepper into strips. Finley sliced chorizo into rounds. Peel in minced garlic.
2. Hit 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 to 3 minutes.
3. Stir rice, half the garlic, half the paprika, and turmeric into pan. Cook it until fragrant, about a minute.
4. Stir and 3 cups of water, stock concentrate, and salt. Bring to a boil. Cook stirring occasionally until liquid has evaporated and rice is tender, 15 to 20 minutes.
5. While the rice is cooking, combined mayonnaise with a pinch of remaining garlic to taste in a small bowl. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Rinse Shrimp under cold water and pat dry with paper towels. Season all over with remaining paprika, salt, and pepper.
7. When the rice is almost done, 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 cook through. I generally flip after a minute and a half so both sides get a nice sear. Turn off heat.
8. Once rice is done turn off heat and stir and peas. Taste and season with salt and pepper. Top with shrimp and drizzle with garlic aïoli.
9. You can serve directly from the pan for a family style experience, or individual plates.
10. Serve and enjoy!

All stock held on site is sourced from ethical breeders and are quarantined onsite and rigorously monitored for any signs of distress or ill health, to help ensure the best possible quality and wellbeing of our. This shrimp scampi is transformed into a keto meal by using shirataki noodles. I like to double the amount of crushed red chiles for an extra kick! Grate some Parmesan cheese on top before serving, if desired. Close relatives include crabs, crayfish, and lobsters.

So that is going to wrap it up with this special food shrimp & chorizo paella recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!