I was tempted to call this “paella”, but I’m not sure it passes the authenticity test. It does get high marks for deliciousness, and I think that’s what counts here. Another plus when you live in a warm climate is the option of cooking this dish entirely on the stove top, so there you go…
I use my favorite cast iron skillet and a simple method that sees the piquant flavor of chorizo boosting the aromatics. The rice is added and cooked a bit; warm, saffron-spiked stock is poured into the skillet, and the simmering begins. Use a short grain rice such as bomba, or arborio, and watch it carefully. When it is almost tender, add the shrimp and peas. At the very end, add the chorizo, and garnishes, and let the rice mixture rest, covered with a towel, for about ten minutes.
The rice will be tender and infused with the flavors of the stock and seasonings. Peas and chopped fresh herbs add a flavor and color boost to the dish. Once you have all your prep done the cooking will go rather quickly; you can have dinner on the table in about thirty minutes.
With a nod to the authentic manner of serving paella, bring the skillet to the table, and let each diner scoop out a portion of the rice, vegetables, shrimp and sausage. Enjoy!
Spanish-Style Rice, with Shrimp and Chorizo
A paella-style rice dish, cooked on the stove, with saffron-infused broth, short-grain rice, chorizo, shrimp, vegetables, and herbs. Hearty and delicious!
- 5 ounces Spanish-style chorizo sausage, sliced
- 3/4 cup finely chopped onion
- 2 cloves garlic, peeled and minced
- 2 small tomatoes, coarsely grated ((discard the tomato peels))
- 1 cup short grain rice, such as Arborio or Bomba