Nothing beats Paella in Spain. In 1997, I had a delicious paella in Barcelona. If you can’t eat paella in Spain, then you can try to make it at home, but get ready to spend half the day cooking! I didn’t have half the day to cook but I wanted the flavors of paella. So I made a delicious Spanish shrimp and rice stew. It didn’t take too long to make this stew and the result? Slightly spicy, flavorful, and fresh! If you want to make a relatively quick seafood stew and feel like a Spanish monarch for the day, then make this dish!
Step 1: Ingredients (chorizo, onion, peppers, olive oil, flour, garlic, saffron, clam juice, tomatoes shrimp, rice, parsley)
Step 2: Peel and De-vein shrimp
Step 3: combine chorizo, peppers, onion until veggies are browned, see you in 7 minutes!
Step 4: whisk in clam juice, tomatoes, 15 minutes later shrimp and parsley
- 2 LINKS OF UNCOOKED CHORIZO
- 1 ONION
- 1 RED PEPPER
- 2 TBS OLIVE OIL
- 2 TBS FLOUR
- 8 CLOVES GARLIC
- 1 TSP SAFFRON
- 3 8OZ CLAM JUICE
- 1 28 OZ CAN SAN MARZANO TOMATOES
- 1 LB UNCOOKED SHRIMP
- 4 CUPS RICE
- ½ CUP PARSLEY
- CHOP VEGGIES
- PEEL AND DE-VEIN SHRIMP
- HEAT OLIVE OIL AND COMBINE CHORIZO, PEPPERS, ONION UNTIL VEGGIES ARE BROWNED (about 7 minutes)
- WHISK IN CLAM JUICE, FLOUR, TOMATOES (cook for about 15 minutes)
- ADD SHRIMP AND PARSLEY (cook about three minutes until shrimp turns pink)
- COOK RICE SEPARATELY AND ADD TO THE STEW (turn heat to low)
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