- 2 tbsp olive oil
- 1.5 c. bomba rice or Arborio* Paella rice
- 3 c. chicken stock
- 1 onion diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp saffron threads 2 pinches
- ½ tsp turmeric
- ½ tsp red chilli flakes or 2 chillies de Arbol
- 1 tsp kosher salt
- 8 oz Spanish chorizo* the kind that is dried and cured NOT Mexican chorizo which is ground sliced into rounds
- 1 lb raw shrimp
- fresh chopped parsley
Step 1: Heat oil in a large paella pan or saute pan over medium heat. Once the oil is hot, saute the onions for about 5 minutes until golden and soft. Stir in the garlic and cook for another 30 seconds.
Step 2: Add the tomato paste into the pan and cook for 2 to 3 minutes more until it is completely mixed in and the onions turned to rust.
Step 3: Stir in the salt, paprika, chilli flakes, turmeric, and saffron.
Step 4: Add in the rice. Stir well until the rice is coated with oil and spices.
Step 5: Pour in the stock and let it simmer.
Step 6: Adjust the heat to low and simmer for about 10 minutes.
Step 7: Add the sliced chorizo to the pot and continue to cook for 5 minutes.
Step 8: On top, arrange the shrimp and press into the rice using a spoon.
Step 9: Cook further until the liquid has evaporated. This takes about two minutes.
Step 10: Garnish with parsley.
Step 11: Serve and enjoy!
Replace bomba rice with arborio and make sure to follow the package direction to prepare the rice. You can use andouille sausage or Kielbasa in place of Spanish chorizo. Ensure to get the ones that are ready to eat and not raw. If using regular salt, reduce to half a tsp and adjust according to taste. To make sure that the bottom of the paella won’t burn, ensure to adjust the heat to low and watch it closely while cooking.