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Spanish Chorizo & Shrimp Paella
The classic Spanish dish, made conveniently in your rice cooker.
Yield: Serves 6
1 1/2 cups Mahatma® or Carolina® White Rice
2 tblsp extra-virgin olive oil
1 medium white onion, peeled and chopped
3 cloves garlic, peeled and minced
2 tblsp fresh Italian parsley, minced
pinch of saffron
1 lb pork chorizo, sliced
1 8-oz can tomato sauce
1/2 tsp sugar
3 cups low-sodium chicken broth
1/2 tsp freshly ground black pepper
1 lb medium raw shrimp, cleaned, unpeeled and with tails on
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
Close the lid and press Steam/Cook to preheat rice cooker for approximately 10 minutes. Add oil, onion, garlic and parsley to the inner pot and sauté until onion gets soft, approximately 5 minutes. Add the saffron and the chorizo and continue sautéing for 3 minutes. Stir in the rice.
Add the tomato sauce, sugar, chicken broth and black pepper and stir well. Close the lid and cook for 15 minutes.
Place the shrimp and bell peppers onto the Steam Tray. Carefully open the lid and place the Steam Tray in the cooker. Continue cooking until the rice is tender, about 15 minutes. Turn off the rice cooker and let the stand for 10 minutes. Spoon the chorizo and rice onto a platter and top with the shrimp and bell peppers.