Quick and Easy Paella with Shrimp & Chorizo

This is was a hit at my party and my family really enjoys this colorful and bountiful dish! If you are capable of stirring and being patient than this recipe is for you! It looks long but once you go through it, you will realize it is not that complicated to make this quick paella.

Ingredients:

2 cups of white rice (I use Jasmine rice for this recipe)
Chicken Stock (32 oz., I like to use the low sodium one)
Saffron Powder (I picked up a Badia Brand)
Saffron
Red Pepper
Garlic
Bay Leaves
Fresh Curly of Flat Parsley (I used curly. Plus, you can use however much, I like a lot of parsley so I used one whole bunch.)
Lemon (zest)

Direction:

First things first…

I like to use my Tramontina Non Stick Everyday Pan for this recipe but you can use any large pan with a lid will do.

1. On high heat, coat the pan with a generous amount of olive oil about 2 tablespoons. Once the oil gets hot toss in the garlic and salt. With a wooden spoon stir until the garlic starts to get golden brown.
2. Turn the heat down to high-medium and stir in 2 cups of Jasmine rice, 2 tablespoon of saffron powder and 1 tablespoon of red pepper flakes (optional). Cook and stir thoroughly for about 3 minutes.
3. Once the rice is nicely coated, turn the heat down to medium and pour in 2-1/4 cups of low sodium chicken broth. (It is going to make some noise and boil violently so don’t let that scare you!) Keep stirring until it simmers down to a slow slow boil.
4. Now toss in your bay leaves, few threads of saffron, half of the chopped parsley, and some lemon zest (optional). Lightly stir and put the lid on for a low simmer. Set the timer for 20 minutes on medium-low.

In the meantime…

1. Get another large pan like Nonstick 12-Inch Omelette Pan and put about 1 tablespoon of olive olive and cook the chorizo, onions and bell peppers (optional). Cook for about 5 minutes on high heat.
2. Throw in shrimp and sprinkle a 1 small package (3.5 oz) of Goya Sazon. Cook on medium and mix well.
3. Once the shrimp is cooked, turn the heat off and set aside.

By now, we should be ready to take the lid off of the rice.

1. Turn the heat onto low and pour in the rest of the chicken stock into the rice along with an entire bag of the frozen green beans and carrots (16 oz.) into the rice and stir until everything is mixed evenly.
2. Once everything is evenly mixed put the lid back on and keep the heat on low.
3. When you are ready to serve, turn off heat and put the shrimp and chrizo mix over top of the rice. Light stir or toss to bring some rice to the surface.
4. Garnish with the rest of the fresh parsley & serve!

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