This quick and easy paella recipe is simple to make on weeknights, yet fancy enough for dinner parties. It's full of Spanish flair and amazingly tasty.
2 bell peppers, 1 red and 1 green, cored and chopped
2/3 cups dry white wine
1 teaspoon saffron threads
1½ teaspoons salt
1½ teaspoon smoked paprika
1 teaspoon fresh black pepper
12 ounces peeled shrimp, tails on
6 ounces Spanish chorizo, sliced into ¼ inch rounds
1 tablespoon extra virgin olive oil
1 cup chopped yellow onion
3 cloves garlic, minced
1½ cups Arborio rice or medium grain rice
1¾ cups low-sodium chicken broth
1 (14.5-ounce can) diced tomatoes, drained
½ cup frozen peas
1 jar Pearls Specialties Garlic Stuffed olives
Preheat the broiler. Place the chopped bell peppers on a parchment-lined baking sheet and broil on a top rack 5-7 minutes, until they begin to blacken, tossing occasionally.
In a small bowl or jar, combine the saffron threads with the white wine and set aside.
Mix together the salt, smoked paprika, and pepper in small bowl. Toss half of this mixture with the shrimp, reserving the rest.
Heat a large heavy-bottomed pot such as a dutch oven over medium-high heat.
Cook the chorizo until it begins to brown on both sides, about 5 minutes. Transfer the chorizo to a plate and cover.
Add the shrimp and cook until nearly cooked through, stirring, about 5-7 minutes. Transfer to the plate with the chorizo and cover.
Add the olive oil to the pot and reduce heat to medium. Add the onion and cook, stirring often, until translucent. Add the garlic and cook for 30 more seconds.
Add the rice and stir to combine. Add the wine and saffron mixture, and remaining spices and bring it to a boil, scraping up any bits from the bottom of the pan.
Add the chicken broth, canned diced tomatoes, and roasted red peppers and bring to a simmer. Cover, reduce the heat to low, and cook for 15 minutes.
Add shrimp, chorizo, frozen peas, and olives and stir. Cover and cook for 5-8 more minutes until liquid has been absorbed and rice is cooked through.