LEMON, CHORIZO AND SHRIMP PAELLA | Sunkist

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LEMON, CHORIZO AND SHRIMP PAELLA

By Alexa Fernando

Prep Time: 30 min

Cook Time: 1 hr

Number of servings

ingredients

3 cups vegetable broth
0.25 tsp saffron powder
0.33 cup olive oil
1 large onion, minced
4 cloves garlic, minced
1 large red pepper, seeded and chopped
1 medium tomato, chopped
2 pieces of Spanish chorizo (each 115 grams), cut diagonally
1.5 cups of short grain white rice
15 pcs medium-sized uncooked shrimp, tail on and deveined
3 whole roasted sweet bell peppers, drained and sliced lengthwise
0.25 tsp fresh oregano, chopped
2 tsp fresh parsley, chopped
juice of 1/2 Sunkist^® lemon, freshly-squeezed
zest of 1 Sunkist^® lemon

GARNISH ingredients

1 hardboiled egg, sliced
Capers
parsley leaves
1 Sunkist^® lemon, cut in wedges

PREP TIME

Preparation: 30 minutes

Cooking: 60 minutes

Directions

Prepare the stock: Add the saffron powder to the vegetable broth and bring to boil. Make sure to stir the mixture. Set aside.
Cooking the paella: Use a 10 to 11-inch paella pan or flat bottom non-stick frying pan. Heat oil over medium heat. Add the onion and cook until fragrant. Add the garlic and bell pepper sauté for 3 minutes. Stir in the tomato and cook for 4 minutes. Stir in the chorizo and cook for 5 minutes. Pour in the unwashed rice mix and still well and sauté for 7 minutes.
Add the prepared vegetable-saffron broth mixture, oregano, roasted bell pepper and shrimps and boil in low heat for 20 minutes. Cook another 5 minutes or until the rice is tender and the liquid absorbed, then add the parsley, and Sunkist^® freshly squeezed lemon juice and zest.
Garnish with eggs, capers, torn parsley leaves and Sunkist^® lemon wedges.