LEMON, CHORIZO AND SHRIMP PAELLA

By Alexa Fernando

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
  1. Prepare the stock: Add the saffron powder to the vegetable broth and bring to boil. Make sure to stir the mixture. Set aside.
  2. 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.
  3. 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.
  4. Garnish with eggs, capers, torn parsley leaves and Sunkist® lemon wedges.