I am actually no good at making Paella. It just about always turns out a messy, sticky lot of meat and rice, but I have never had a problem making this Shrimp and Chorizo Paella . The dish is definitely fool-proof and perfect for someone like me with specific problems (lack of knowledge?) in making Paella.
The combination of Shrimp and Chorizo is always wonderful, but it is exceptionally tasty in this recipe. If it weren’t for obvious reasons, I would eat Chorizo everyday and the same goes for Shrimp, except the reasons are different – one is fat content and the other is pricey – very pricey in Gauteng which is the most inland province of our country (or maybe that would be the Free State?)
Not many people like Olives and you can always leave that out, but if you do like Olives, adding them is highly recommended ! When I had just met my husband, he did not like Olives at all – like is an understatement – he hated any kind of Olive, but now loves them as much as I always did and still do !
Yep, sometimes they only need a little guidance and of course the right wine paired to enjoy a bowl of Olives on it’s own. Fortunately, the kids grew up eating Olives and it is an everyday, ordinary treat for them.
Shrimp And Chorizo Paella
2 TB Olive Oil
1 Onion, chopped
1 1/2 cups Chorizo slices
2 Green Bell Peppers, chopped
1 1/2 cups Rice
1 cup Dry White Wine
1 cup Chicken Stock
1 Bay Leaf
1 t Turmeric
900g Shrimp, defrosted if frozen ( 2 pounds )
Salt and Black Pepper, to taste
Serve with :
2 Lemons, sliced into wedges
1/4 cup Parsley, chopped
18 Black Olives, pipped
1.) Heat the Oil in a large pan or wok with a lid – saute the Onion, Chorizo and Peppers until the Chorizo is a bit crispy – add the Rice and stir through.
2.) Add the Wine, Stock, Bay Leaf and Turmeric – stir and cover – lower the heat and simmer for 25 – 30 minutes or until the Rice is cooked.
3.) Add the Shrimp – cook a further 10 – 15 minutes or until the Shrimp is done – season with Salt and Pepper to taste.
Serve with Lemon wedges, Parsley and Black Olives.