Shrimp And Chorizo Paella
A healthier version by rocco dispirito. found in april 2011issue of runner's world
Steps
Heat a dutch oven over medium heat.
Add chorizo and cook until fat begins to render.
Add garlic and saute until fragrant.
Add saffron , rice and broth , cover pot and bring to a boil.
Reduce heat and cook at a gentle simmer for 30 minutes.
Stir in diced tomatoes and juice , cover pot and continue to cook another 25 minutes.
Season shrimp with salt and pepper.
Stir shrimp and peas into mixture , adding more broth if rice appears dry.
Cover , and continue to cook until shrimp are coked through and rice is tender.
Allow paella to rest for 5 minutes.
Fluff rice with fork and serve.
Ingredients
chorizo sausage, garlic cloves, saffron thread, long grain brown rice, chicken broth, diced tomatoes with juice, medium shrimp, salt and pepper, frozen peas