Weeknight Paella

Another winner from my friend Colleen! Joe and I love paella. In fact, Joe loves basically any combination of proteins and rice. This paella uses shrimp and sausage and comes together with the help of some Mexican rice mix and peas. It's incredibly delicious and is perfect for a weeknight, just as Colleen described. I did not have any chorizo so I used turkey sausage and it was still fantastic! I look forward to having this again soon!

Weeknight Paella

2/3 cups yellow rice (Goya)
1 1/2 tablespoons olive oil
1 small shallot, chopped
1 clove garlic, minced
1/2 pound large shrimp, shelled and deveined
1/2 pound chorizo, sliced
1 cup plus 2 tablespoons chicken broth
1 tablespoons fresh parsley, chopped
1/3 cup frozen peas

Heat olive oil in large saute pan over medium-high heat. Add rice and cook until it begins to toast, about 1-2 minutes.

Add shallot and garlic and continue to saute until garlic is fragrant, about 1 minute.

Add shrimp, chorizo, and broth. Cover pan tightly and reduce heat to medium-low. Cook for 18 minutes.

Remove lid, add parsley and peas and cook until heated through. Continue cooking uncovered until all liquid is absorbed.