Chorizo and Shrimp Paella
 
 
Makes 4 servings
Ingredients
Sofrito:
  • 1 medium onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 4 garlic cloves
  • 2 small tomatoes, roughly chopped (see notes)
Paella:
  • ½ cup olive oil, divided
  • 7 ounces Spanish chorizo, cut into ⅛"-thick rounds
  • 12 ounces shrimp, peeled and deveined
  • ¾ cup dry sherry
  • 2 teaspoons smoked paprika
  • 2 teaspoons kosher salt
  • ½ teaspoon sugar
  • 1 teaspoon saffron
  • 4¼ cups chicken broth
  • 2 cups Bomba rice
  • ½ cup pitted green olives, like Castelvetrano or Frescatrano, torn into ½" pieces
  • 1 lemon, zest and juice, plus wedges for serving
  • Aleppo pepper and fresh parsley (optional, for garnish)
Instructions
Make the sofrito:
  1. Combine the onion, celery and garlic in a food processor. Pulse until finely ground and transfer to a medium bowl.
  2. Place tomatoes in the food processor and purée until smooth. Transfer to bowl with onion, celery and garlic. Set aside.
Make the paella:
  1. Heat 2 tablespoons olive oil in a paella or large shallow fry pan over medium-high heat. Add chorizo and cook for 2-3 minutes on each side until browned. Transfer to a plate and set aside.
  2. Add shrimp to pan and cook for 1-2 minutes on each side until opaque in the center. Transfer to plate with chorizo.
  3. Heat remaining 6 tablespoons olive oil in the pan over medium-high heat. Add sofrito and cook, stirring occasionally, for 10 minutes.
  4. Add sherry and bring to a boil. Simmer until the liquid has reduced by half, about 3 minutes.
  5. Add smoked paprika, salt and sugar and cook, stirring constantly, until mixture thickens, 8-10 minutes.
  6. Add saffron and chicken broth and bring to a boil.
  7. Add rice; cook, stirring constantly, for 3 minutes. Reduce heat to low and simmer, without stirring, until the liquid is absorbed, 15-20 minutes; rotate pan every 5 minutes.
  8. Scatter the olives, lemon zest, and prepared chorizo and shrimp on top. Drizzle with lemon juice and garnish with Aleppo pepper and parsley, if using. Serve with lemon wedges.
Notes
I used 12 homegrown cherry tomatoes because I had them on hand.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/chorizo-and-shrimp-paella/