A one pot dinner that the whole family will love, Shrimp and Chorizo Skillet Paella is quick, easy and fantastic for weeknights.
Keyword: chicken skillet, one pot, paella
8ouncesthinly sliced Spanish chorizo sausage
1 1/2poundsmedium shrimppeeled and deveined
1cupdiced vidalia onion
1medium orange bell pepperdiced
1/4teaspooncrushed red pepper
114.5-ounce can diced fire-roasted tomatoes (I used Muir Glen Organic)
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.