Shrimp & Chorizo Paella
with Peas, Bell Pepper, & Garlic Aioli
Is there anything better than digging into a bountiful paella? Infused with smoky, aromatic spices and mixed with tender strips of bell pepper, juicy shrimp, and crispy chorizo—one bite of this festive dish will immediately transport you to seaside Spain (no passport required!). Better yet, it couldn’t be easier to whip up. You don’t need to build a fire in the backyard or run out to buy any fancy one-use pans, all you need is 40 minutes for pure paella bliss. FYI, it’s completely acceptable (even authentic!) to eat right out of the skillet. Now all you need is a pitcher of Sangria…
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
2 clove
Garlic
3 ounce
Dried Chorizo
(Contains Milk)
¾ cup
Arborio Rice
1 teaspoon
Smoked Paprika
1 teaspoon
Turmeric
2 unit
Seafood Stock Concentrate
(Contains Fish, Shellfish)
2 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Shrimp
(Contains Shellfish)
6 ounce
Peas
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Mince garlic. Thinly slice chorizo into rounds.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and chorizo. Cook, stirring occasionally, until bell pepper is slightly softened and chorizo is lightly browned, 2-3 minutes.
Stir rice, half the garlic, half the paprika, and half the turmeric (all the turmeric for 4 servings) into pan; cook until fragrant, 30-60 seconds. Stir in 3 cups water (6 cups for 4), stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until water has evaporated and rice is tender, 15-20 minutes. TIP: Add a splash of water if liquid evaporates before rice is fully cooked.
Meanwhile, in a small bowl, combine mayonnaise and a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt, pepper, and remaining paprika. When rice is almost finished, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
Once rice is finished, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp and drizzle with garlic aioli. TIP: Serve directly from pan for a family-style paella experience.
