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Categories:
saffron water olive oil shrimp chicken chorizo sausage onion cremini mushrooms scallions kosher salt garlic tomatoes paprika Arborio rice chicken broth piquillo pepper frozen baby peas fresh parsley
Viewed: 25 - Published at: 9 years agoIngredients
- 1/2 teaspoon saffron, ground (can substitute cumin)
- 1/4 cup hot water
- 2 teaspoons olive oil, divided
- 1 lb uncooked shrimp, large, peeled, deveined
- 12 ounces chicken chorizo sausage, sliced
- 1 large uncooked onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 4 medium uncooked scallions, white parts sliced, green ends reserved
- 1 teaspoon kosher salt
- 1 tablespoon minced garlic
- 15 ounces diced tomatoes, drained
- 1/4 teaspoon paprika
- 2 cups uncooked arborio rice
- 2 1/2 cups low sodium chicken broth
- 1 cup roasted piquillo pepper, sliced
- 1 cup frozen baby peas
- 1/4 cup fresh parsley, chopped
Method
- In a small bowl, combine saffron and hot water; stir to dissolve.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook shrimp until opaque, about 2 to 3 minutes per side; remove to a plate. Add remaining teaspoon oil, chorizo, onion, mushrooms, white parts of scallion and slat to pan; cook, stirring often, until mushrooms begin to brown, about 5 to 6 minutes.
- Add garlic to pan; cook, stirring a few times, about 1 minute. Add tomatoes, papricka and rice; stir to combine. Add broth and saffron water, bring to a boil. Reduce heat to medium-low and brinig to a simmer; cook for 15 minutes.
- Stir in peppers, peas and reserved shrimp; continue to cook, uncovered, until rice is tender and begins to dry on bottom of pan, about 5 to 7 minutes. Garnish with parsley and chopped green parts of scallion; serve. Yields about 1 1/2 cups per serving.
