One Pan Chorizo and Shrimp Paella
Here is a delicious one-pan dish to be made quickly for a weeknight meal. You don’t need a special pan to make this paella, but do make sure to get Spanish-style cured chorizo. Any rice will do. Chilling it will help yield socarrat, the bottom layer of crispy rice.
Modified recipe from BH&G; Jan/Feb 2022
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: email@example.com. She will look forward to meeting you!
- In a large skillet heat 1 tsp. olive oil over medium-high. Add chorizo, onion, and celery. Cook 3 minutes. Stir in garlic. Stir in cooked rice; press down to cover the bottom of the skillet. Do not stir. Cook 2 to 3 minutes or until the rice starts to sizzle and stick to the bottom.
- Stir in shrimp, peas, and paprika, scraping the bottom. Cook 4 minutes or until shrimp are opaque, stirring occasionally. Add baby spinach; stir until wilted. Season as desired. Serve.
Nutrition Information Per Serving: 398 cal, 15g fat (4g sat fat), 599 mg sodium, 37g carb, 3 g fiber, 4g sugars, 26 g protein