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Shrimp & Chorizo Paella

with Green Beans & Creamy Romesco Sauce

50 MIN

+$6.00/serving 2 Servings

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From the Test Kitchen

ORIGIN
Paella is a popular Spanish rice dish that started in Valencia—a city on the Eastern coast known for its vast rice production.

PLATING PERFECTION
In traditional fashion, we’re serving the paella right from the pan it’s cooked in.
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Nutrition

PER SERVING
Calories

1020 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
10 oz Pork Chorizo
1 cup Carnaroli Rice
4 oz Sweet Peppers
6 oz Green Beans
1 bunch Parsley
1 pinch Saffron
2 Tbsps Tomato Paste
1 Shallot
3 Tbsps Romesco Sauce (Contains Almonds)
⅓ cup Chicken Bone Broth
2 Tbsps Sherry Vinegar
1 oz Pickled Goathorn Peppers
2 Tbsps Mayonnaise

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the creamy romesco sauce:

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 bowl, combine the romesco sauce, mayonnaise, chopped pickled peppers, and half the vinegar (you will have extra).

2 Cook the chorizo:

In a medium 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 diced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the chorizo is cooked through.

3 Start the paella:

Add the rice to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the broth, saffron, and 3 cups of water; season with salt and pepper. Bring to a simmer. Once simmering, loosely cover the pan with foil and cook 24 to 26 minutes, or until the rice is tender and the liquid has been absorbed.

4 Cook the shrimp:

Once the paella 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. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Cook & dress the green beans:

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 it may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a bowl; add the creamy romesco sauce and stir to coat. Taste, then season with salt and pepper if desired.

6 Finish the paella & serve your dish:

To the pan of cooked paella, add the cooked shrimp in an even layer. Loosely cover the pan with the foil. 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!