Recipe - Paella with Shrimp and Tomatoes

Date: 22-02-2016

Recipes

	Paella is a rice dish from Spain that has become very popular and is known around the world. It originated in the fields of a region called Valencia in eastern Spain. Valencian people prepared the dish with whatever ingredients they had on hand - rabbit, snails and vegetables. Today paella has spread it’s delciousness throughout the world!
Skillet Paella with Shrimp and Tomatoes
Ingredients 3 tablespoons olive oil 5 garlic cloves, minced 1 1/2 cups Arborio rice 56 grams dried chorizo, cut into 1/4-inch cubes 1/4 cup dry white wine 1 1/2 cups chicken broth 1 can diced tomatoes, drained 340 grams large shrimp (31 to 35), peeled and deveined 1 cup frozen peas, thawed Coarse salt and pepper
Instructions 1. In a paella pan or large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes. 2. Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes. 3. Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.
Original Recipe from Martha Stewart's Blog