Preparation

Prep Time: 20min | Cook Time: 25min

Directions:

1. Soak Paella Rice in Warm Water for 15-20 minutes Bloom Safron in 2 Tbsp Warm Water (in separate dish)
2. Mince Onion, Cut Chorizo Along the bias (¼” slices), Dice Tomatoes 1/4”
3. Measure out Paprika and salt and set aside.
4. Heat Oil in Vaello Paella Pan Sauté Onions for 1-2 Minutes medium high heat.
5. Sauté Minced Garlic for 1 minute more
6. Add Sliced Spanish Chorizo and sauté for 2 more minutes Strain Rice from soaking liquid and add in to Paella pan and sauté for 3 minutes stirring until lightly brown.
7. Add Juker Broth, Safron with Soaking water, paprika and salt stir and cover with foil or lid that fits pan tightly.
8. Simmer for 15 minutes low heat (covered) until all liquid is absorbed.
9. When all liquid is absorbed add shrimp add shrimp diced tomatoes and ½ cup of water cover again and simmer for 5 minutes or until shrimp is pink and cooked through.
10. Pull off heat and keep covered for 2 minutes.
11. Top with chopped parsley and lemon season to taste with salt.
12. Serve with your favorite glass of wine