We honeymooned in Barcelona, so I’m naturally a fan of all things Spanish. This recipe is similar to paella with its rice base, but depends on briny shrimp and spicy chorizo for its savory flavor. Equally delicious with white and red wine, this dish is a real crowd pleaser. The spiciness calls out for a crisp white like our Russian River Valley Sauvignon Blanc, but I love this lusty dish with a full bodied red like our Alexander Valley Cabernet, or Bismark Mountain Vineyard Zinfandel.
1 tablespoon olive oil
12 ounces Spanish chorizo, sliced thinly
1 large onion, chopped
1 large red pepper, chopped fine
3 cloves of garlic, chopped fine
1 celery stalk, chopped fine
1 1/2 cups short grain rice
3 cups good quality fish or chicken broth (if unsalted, add more salt to the dish)
1 14oz can tomatoes, or 3 fresh tomatoes, chopped
1/2 teaspoon cayenne
Pinch of saffron threads
1 teaspoon salt
1 cup green peas
1 1/2 pounds shrimp, peeled and deveined
In a large dutch oven or casserole, heat olive oil until shimmering over medium heat. Add chorizo and saute until caramelized, about five minutes. Remove to a dish. Add chopped onion to pan and saute until translucent, about 3 minutes. Add pepper, garlic and celery and saute 3 minutes more, until vegetables soften somewhat and become fragrant. Add rice and saute for several minutes more. Add broth, tomatoes, reserved chorizo, cayenne, saffron, and salt, reduce heat to low, and cover. Cook 20 minutes, until rice is just cooked through. Taste and adjust seasoning if necessary. Add peas and shrimp, toss gently to combine with rice mixture, cover and let steam for 2-3 minutes until shrimp are just cooked through.