Quick Shrimp and Chorizo Paella |
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Prep Time: 25 Minutes Cook Time: 28 Minutes |
Ready In: 53 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 pound chorizo, sliced |
1 large onion, diced |
2 cloves garlic, minced |
1 1-oz. packet vegetable soup mix |
1/2 teaspoon paprika |
2 cups long-grain rice |
4 cups low-sodium chicken broth |
1 14-oz. can diced tomatoes, drained |
1 cup frozen peas |
1 pound previously cooked frozen shrimp (not thawed) |
pepper |
Directions:
1. Preheat oven to 400°F. Warm oil in a Dutch oven over medium-high heat. Add chorizo and sauté until it starts to brown, 5 minutes. Add onion and garlic; sauté for 2 minutes. Stir in soup mix, paprika and rice; stir well to coat rice in soup mix. Cook for about 1 minute.
2. Pour in broth and bring to a boil. Stir in tomatoes. Bring mixture to a simmer, then cover pot with a tightfitting lid.
3. Transfer to oven and bake for 15 minutes. Add peas and shrimp; cook for 5 minutes more. Remove from oven and let rest for 10 minutes before removing lid. Fluff rice with a fork and season with pepper to taste. Serve immediately.
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