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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, keep the chicken broth and saffron warm over medium-low heat.

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  • Meanwhile, in a large nonstick skillet with a tight-fitting lid, heat 1 tablespoon EVOO, 1 turn of the pan, and the butter over medium heat. Add the vermicelli and toast until golden, 2 to 3 minutes. Add the onion and garlic and cook until softened, 2 to 3 minutes. Stir in the rice to coat, then add the thyme, turmeric, paprika and cinnamon; season with salt and pepper. Pour in the saffron broth and bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir in the shrimp, peas and parsley, cover and cook for 3 minutes. Uncover the pan, increase the heat to medium and cook until the rice is golden, 2 to 3 minutes.

  • In another skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about 1 minute. Add the chicken and cook until browned, about 5 minutes. Pour in the wine, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Stir into the crispy rice.

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