Wednesday, May 4, 2016

Hello Fresh Review: Shrimp & Chorizo Paella

I was very excited to make meal #2 from the Hello Fresh shipment. It actually was supposed to have been made first, but I overlooked the sticker on the box. I had never made or eaten Paella, but have always wanted to try it! This dish proved to be easy to make and super delicious!!

Paella: Spanish: [paˈeʎa]a Spanish dish prepared by simmering together chicken, seafood, rice, vegetables, and saffron and other seasonings.

Shrimp & Chorizo Paella w/ Smoked Paprika, Tomato, and Peas

 
 
8 oz. shrimp
3/4 cup Arborio Rice
1 pkg. dried chorizo
4 oz. peas
1 Roma tomato
2 cloves garlic
chicken stock concentrate
smoked paprika
1 tsp. parsley
1/2 oz. saffron
1 onion
olive oil
salt and pepper
 
1) prep the ingredients: wash and dry all the produce. Halve, peel, and dice the onion. Mince the garlic. Core, seed, and dice the tomato. Halve the chorizo lengthwise, then slice into thin half moons. Chop the parsley. Bring 4 cups of water , the saffron, and the stock conentrate to a simmer in a medium pot.
 
 
I have never cooked with or eaten chorizo, so I was anxious to try!
 
 
2) Start the Paella: Heat 1 T. olive oil in a large pan over medium heat. Add the onion and cook 4-5 minutes. Season with salt and pepper. Add the garlic and cook for another 30 seconds until fragrant. Add the chorizo, diced tomato, and half the paprika to the pan and cook, tossing, 4-5 minutes, until the chorizo renders its oils.
 
3) Stir in the rice: Add the dry Arborio rice to the pan and toss to coat. Cook - stirring 1-2 minutes. Add 2 cups warm chicken stock. Bring to a boil, then reduce to a low simmer 25-30 minutes. Add more broth if needed.
 
4) Finish the Paella: When the rice is almost al dente, stir in the peas and increase the heat to high for 2-3 minutes until a golden crust begins to form on the edges of the pan. TIP: To get best results; do NOT stir rice.
 
5) Cook the shrimp: season the shrimp with salt, pepper, and the remaining paprika. Top rice with shrimp, cover with a lid, and let cook for 2-3 minutes until shrimp are pink.
 
{side note}: the picture on the recipe card is highly deceiving.....notice the 3 dozen shrimp in the picture....count the 10 shrimp in my picture! Luckily, they were pretty good size shrimp, because this was one of the meals that Peter and I both ate!
 
 
6) Finish & Plate: Sprinkle the pan with parsley, divide the shrimp and chorizo paella between two bowls.
 
 
Calories: 662 per serving
 
This meal was a HUGE win!!! We both thought it was absolutely delish. The blend of ingredients made for a very tasty dish! I will definitely be making PAELLA again soon!

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