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Dinner

Quick Skillet Paella with Shrimp and Tomatoes

If you think you can't make a paella, try your hand at this half-hour recipe. Nine ingredients, most of which you'll already have on hand, turn into a skillet dinner as bright and beautiful as it is flavorful.

Ingredients :

    3 tablespoons extra-virgin olive oil
    5 cloves garlic, minced
    1 ½ cups Arborio rice
    2 ounces dried chorizo, cut into ¼-inch cubes
    ¼ cup dry white wine
    1 ½ cups chicken broth
    1 can (14.5 ounces) diced tomatoes, drained
    ¾ pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired)
    1 cup frozen peas, thawed
    Kosher salt and freshly ground pepper

Direction :

    In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
    Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.
    Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.