Machika Chorizo and Shrimp Paella Recipe – Prepare for Thanksgiving!
Here at the Machika Kitchen, there is nothing we like more than a good paella. Traditional paella comes in all shapes in sizes, but the most common involve ingredients like shrimp, chicken, chorizo, rabbit, and shellfish. However, shellfish like lobster and clams can be expensive or difficult to come across. Rather than stressing about getting fresh shellfish, you can always instead make paella with shrimp and chorizo. Shrimp is much easier to find and available frozen at almost every single supermarket, not only at seafood markets. This is because they are small, inexpensive, and easy to ship. But having only shrimp in a paella makes the dish feel lacking in meatiness. That is why we have also included chorizo into this recipe for a delicious surf and turf like result. Make this delicious and easy recipe for friends and family for whatever occasion; be it Thanksgiving or a birthday!
Our chorizo and shrimp paella recipe take the difficulty out of cooking paella by avoiding expensive and harder to handle shellfish. Your main meats are easy to cook and find with chorizo sausage and shrimp readily available at most markets. All you need besides these easy ingredients are your spices, authentic Machika paella pan from Garcima, who constructs them in Spain, and premium quality Basso 1904 extra virgin olive oil (EVOO). You will also want a non-scratch cooking spoon or spatula to stir your ingredients while not damaging your pan. Bamboo utensils work great.
Chorizo Shrimp Paella by Machika Cooking Equipment
The list of necessary ingredients for this recipe is short, making it easy for anyone to cook it at home. Whether you are looking to make a new dish for your family or to share at a party with friends, this quick and simple recipe can do it. All you need to get started is:
- Authentic Machika Paella Pan from Spain
- Cooking utensil like a bamboo spoon
- Large enough heating surface like an outdoor fire grill
- Small single serving paella pans for plating
Machika Chorizo and Shrimp Paella Recipe – Prepare for Thanksgiving!
1 ½ cups of Bomba rice / paella rice (can substitute with other short grain rice)
2 tablespoons of Basso 1904 Extra Virgin Olive Oil (add a bit of infused oil for additional flavor)
About 16 ounces of shrimp (depends on pan size, enough to cover surface of pan)
About 8 ounces of Chorizo
2 ½ cups of chicken stock (add a little seafood stock if you like a stronger fish taste)
1 cup of water (add if paella grows too dry while cooking)
1 ripe tomato
3 cloves of garlic or equivalent amount of garlic powder
Half a yellow onion
Half ounce of green beans
Couple threads of Saffron
Paprika (use smoked paprika for a hint of smokey flavor)
Salt and Pepper (to taste)
Fresh chopped parsley
The first step for any cook should be to divide your ingredients for easy cooking. The last things you want to happen are forgetting a vital ingredient or taking too long to chop your ingredients and letting your rice burn. The best way to avoid this is to pre-chop and divide all your ingredients into easy to manage sections. For example, you can place your green beans, onions, and chopped tomatoes on separate sections of a cutting board. When it is time to add them, simply use your knife to slide the ingredients into the pan.
You will want to dice both your half onion and tomatoes. For your chorizo, you will want to remove the ends and slice your sausage into circular chunks. You can so cut those circular chunks in half for easier to chew bite-size pieces of chorizo. Set your broth and extra water aside. You will also want a small amount of fresh parsley to garnish the dish after it is done cooking.
Now comes the actual cooking process. In your Machika paella pan, you will want to heat up one tablespoon of Basso 1904 extra virgin olive oil. We use Basso 1904 at Machika for its superior taste and purity compared to other olive oils. 1 tablespoon is only the minimum amount. If you feel like adding more or notice it is not enough for your pan, feel free to include a little more. Careful not to add too much, as another tablespoon will be added later.
From there, you will want to begin the sautéing of your longer to cook vegetables like your onions and garlic. You know you are ready for the next step when the garlic has almost dissolved into the oil and the onions turns soft and slightly translucent.
Add your tomatoes immediately after you are done with the base of vegetables. Now is the time to add your spices and some seasoning. Here, you add your smoked paprika, a little bit of salt and pepper to taste, and strands of saffron. Also add your second tablespoon of oil and, or half a tablespoon with another half in infused Basso 1904 oil. If you want more spice to your dish, try the Basso 1904 Chili Pepper Infused EVOO! Be careful not to overpower the flavors of the dish with that of the infused oil.
After mixing the ingredients for about 4 – 5 minutes, add your rice. However, do not immediately add your stock. Take time to “cook” your rice. The rice itself should take on the color of the ingredients of the pan and start to turn a golden color. This should only take a couple minutes.
After each grain is covered in oil, you can then add your chicken stock. Since this recipe uses both chorizo meat and shrimp, which is a type of shellfish, you can use both chicken stock and shellfish stock. If you want a more seafood paella aroma and taste, then use only shellfish stock. If you want a mix, try using half of each stock. If you want less of a seafood taste, then consider using chicken stock only.
Stir all your ingredients together and bring the liquid to a soft boil before turning the heat down to a simmer. Reduce the heat to low and let your ingredients cook together for about 10 minutes. If you feel the paella is too dry, you can also add your extra water after 10 minutes.
Now comes your meat. Add your cut chorizo first and let cook for a couple of minutes. Once well incorporated through the dish, you can add your shrimp. You can either completely mix in your shrimp or lay them out on-top of the paella but half-way into the liquid and juices. From there, leave your paella to cook uncovered for up to 15 minutes.
Keep an eye out on your paella to ensure it does not dry out and burn. Feel free to add a little more water or stock if it feels like it is drying out before the rice is finished cooking. After about 15 minutes of cooking uncovered, your chorizo shrimp paella is almost completely. All you need to do is finish it off with some fresh chopped parsley.
Serve your delicious authentic Machika Spanish chorizo shrimp paella in small paella serving dishes or plates. You can then cover the dish with aluminum foil and turn off the heat to retain moisture.
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