Shrimp & Chorizo Paella

Wash and dry the fresh produce. Peel and small dice the shallot. Cut off and discard the stem ends of the sweet peppers; remove the cores. Small dice. Cut off and discard the stem ends of the green beans. Roughly chop the parsley leaves and stems. Roughly chop the pickled peppers. In a medium  bowl, combine the romesco sauce, mayonnaise, chopped peppers and vinegar. Taste, then season with salt and pepper if desired.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the diced shallot and peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

Add the rice to the pan; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the broth, saffron, and 6 cups of water; season with salt and pepper. Bring to a simmer. Loosely cover the pan with foil and cook over medium-high heat for 28 to 30 minutes, or until the rice is tender and the liquid has been absorbed. 

Once the rice has cooked about 10 minutes, pat the shrimp dry with paper towels. Season with salt and pepper. In a separate large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper; continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off.  Transfer to the bowl of creamy romesco sauce and stir to combine. Taste, then season with salt and pepper if desired.

To the pan of cooked paella, add the cooked shrimp in an even layer. Place the foil back on the pan; cook on medium-high 1 to 2 minutes, or until the shrimp are heated through. Turn off the heat; taste, then season with salt and pepper if desired. Serve the finished paella garnished with the chopped parsley. Serve the dressed green beans on the side. Enjoy!