LEMON, CHORIZO AND SHRIMP PAELLA
By Alexa Fernando
Preparation: 30 minutes
Cooking: 60 minutes
- 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.