Chorizo and Shrimp Paella
Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.houseandgarden.co.za.
Ingredients
- 1 medium onion, quartered
- 2 celery stalks, coarsely chopped
- 4 garlic cloves
- 2 small tomatoes
- 2 tablespoons plus ½ cup olive oil
- 1 pound Spanish chorizo, casings and ends removed, sliced into rounds
- 8 ounces shrimp, peeled, deveined
- 2 teaspoons kosher salt, plus more
- ¾ cup dry white or rose wine
- 2 teaspoons smoked paprika
- ½ teaspoon sugar
- Back-Burner Stock
- 1 teaspoon saffron threads
- 1½ cups bomba rice
- 1 cup green olives (such as Castelvetrano), pitted, torn into large pieces
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