Dutch Summer Paella
A vibrant Dutch-inspired paella dish perfect for summer evenings, loaded with saffron-infused rice, succulent shrimp, and smoky chorizo.
Ingredients
- ●1 cup Saffron-infused rice
- ●1/2 pound ChorizoSlice into 1/4-inch thick rounds
- ●1 pound ShrimpPeel and de-vein
- ●1 large Red bell pepperSlice into 1-inch pieces
- ●1 medium OnionChop into 1-inch pieces
- ●3 cloves GarlicMince
- ●1 tsp Smoked paprika
- ●to taste Salt
- ●to taste Black pepper
- ●2 tbsp Olive oil
Instructions
- 1
Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the chorizo and cook until browned, about 2-3 minutes. Remove from the pan and set aside.
- 3
Add the remaining 1 tablespoon of olive oil to the pan, then add the sliced red bell pepper and cook until tender, about 5 minutes.
- 4
Add the chopped onion and minced garlic to the pan and cook until the onion is translucent, about 3-4 minutes.
- 5
Add the saffron-infused rice to the pan and stir to coat the rice in oil and mix with the vegetables.
- 6
Add the smoked paprika, salt, and black pepper to the pan and stir to combine.
- 7
Add 2 cups of water to the pan and bring to a boil.
- 8
Add the browned chorizo back into the pan, then add the peeled and de-veined shrimp.
- 9
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
- 10
Remove the pan from the heat and let it rest, covered, for 5 minutes.
- 11
Serve the paella hot, garnished with chopped fresh herbs if desired.