A one pot dinner that the whole family will love, Shrimp and Chorizo Skillet Paella is quick, easy and fantastic for weeknights.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: spanish
Keyword: chicken skillet, one pot, paella
Servings: 6servings
Calories: 439kcal
Author: Kellie
Ingredients
3cupscooked quinoa
1/4cuphot water
1/4teaspoonsaffron threads
8ouncesthinly sliced Spanish chorizo sausage
1 1/2poundsmedium shrimppeeled and deveined
1teaspoonolive oil
1cupdiced vidalia onion
1medium orange bell pepperdiced
2clovesgarlicminced
1/2teaspoonsmoked paprika
1/4teaspoonground turmeric
1/4teaspooncrushed red pepper
1cupfrozen peasthawed
114.5-ounce can diced fire-roasted tomatoes (I used Muir Glen Organic)
1/2teaspoonliquid smoke
Instructions
In a small bowl, add the saffron to the water and set aside.
In a large skillet, cook the sausage over medium heat until brown and transfer to a bowl using a slotted spoon. Add the shrimp to the pan and cook until opaque, approximately 2-3 minutes each side. Transfer the shrimp to the bowl with the sausage. Add the olive oil and onion to the pan. Cook the onion until softened and starts to brown. Add the diced pepper and cook until softened. Stir in the garlic and cook for one minute. Add the paprika, turmeric, red pepper and saffron water to the pan, stirring to combine.
Add the sausage and shrimp back to the pan. Stir in the quinoa, peas, tomatoes and liquid smoke. Continue to cook over low heat until everything is heated through, approximately 5 minutes. Serve immediately.