Paella española con gambas y chorizo

Ingredientes

• 1 tablespoon olive oil
• 3 1/2 ounces chorizo (, sliced)
• 1 sweet onion (, chopped)
• 3 1/2 ounces large shrimp (, shelled and deveined)
• 15 sweet cherry tomatoes
• 4 cloves garlic (, minced)
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon saffron powder
• 1/4 teaspoon kosher or fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup white wine
• 4 tablespoons chopped parsley (, divided)
• 3 1/2 ounces medium grain rice
• 2 cups gluten-free chicken broth

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   Remove the pan from the heat, cover, and allow it to rest for 10 minutes.

4. 4

   Garnish with the remaining parsley and serve. If you’d like, you can serve it with an additional portion of roasted tomatoes.