Spanish Paella with Shrimp & Chorizo
Servings: 2
Calories: 510kcal
Ingredients
- 1 tablespoon olive oil
- 3½ ounces chorizo , sliced
- 1 sweet onion , chopped
- 3½ ounces large shrimp , shelled and deveined
- 15 sweet cherry tomatoes
- 4 cloves garlic , minced
- ½ teaspoon sweet paprika
- ¼ teaspoon saffron powder
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup white wine
- 4 tablespoons chopped parsley , divided
- 3½ ounces medium grain rice
- 2 cups gluten-free chicken broth
Instructions
- Heat olive oil in a pan over medium heat. Add chorizo and fry for 3-5 minutes until lightly brown. Lower the heat, add the onion, and cook for 3-5 minutes, until the onion is translucent. Add shrimp and cook for 3 minutes, stirring occasionally. Add tomatoes and garlic and stir. Season with sweet paprika, saffron, salt, and pepper. Add white wine, stir, and cook for 2 minutes.
- Add 2 tablespoons chopped parsley and the rice to the pan. Stir and cook for 1 minute. Add the broth and bring to a boil. Give the pan a gentle shake back and forth and cook, uncovered, for about 15 minutes.
- Remove the pan from the heat, cover, and allow it to rest for 10 minutes.
- Garnish with the remaining parsley and serve. If you’d like, you can serve it with an additional portion of roasted tomatoes.
Nutrition
Calories: 510kcal | Carbohydrates: 62g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 1791mg | Potassium: 660mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1729IU | Vitamin C: 50mg | Calcium: 85mg | Iron: 5mg