The Spicy Olive Skillet Paella

Print Recipe
 The Spicy Olive Skillet Paella
The Spicy Olive Skillet Paella
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 3 tbsp The Spicy Olive's Garlic Olive Oil (Could also use Milanese Gremolta or Lemon)
  • 3 cloves Garlic minced
  • 1 1/2 cups Arborio Rice
  • 2 oz dried chorizo cut into 1/4 cubes
  • 1/4 cup Dry White Wine
  • 1 1/2 cups Chicken Broth
  • 14.5 oz can diced tomatoes drained
  • 3/4 pound large shrimp (about 33) deveined
  • 1 cup frozen peas thawed
  • dash Sea Salt
  • dash Pepper
Servings
Ingredients
  • 3 tbsp The Spicy Olive's Garlic Olive Oil (Could also use Milanese Gremolta or Lemon)
  • 3 cloves Garlic minced
  • 1 1/2 cups Arborio Rice
  • 2 oz dried chorizo cut into 1/4 cubes
  • 1/4 cup Dry White Wine
  • 1 1/2 cups Chicken Broth
  • 14.5 oz can diced tomatoes drained
  • 3/4 pound large shrimp (about 33) deveined
  • 1 cup frozen peas thawed
  • dash Sea Salt
  • dash Pepper
The Spicy Olive Skillet Paella
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large skillet, heat olive oil and garlic over medium heat. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
  2. Add wine and cook stirring until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of the liquid is absorbed, stirring occasionally, about 10 minutes.
  3. Stir in shrimp and peas. Cover and cook until shrimp is opaque throughout, about 6 minutes. Season with salt and pepper.