No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Skillet Paella with Shrimp and Tomatoes

  • prep: 10 mins
    total time: 35 mins
  • servings: 4
Photography: Andrew Purcell

Ingredients

  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2 ounces dried chorizo, cut into 1/4-inch cubes
  • 1/4 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired)
  • 1 cup frozen peas, thawed
  • Coarse salt and pepper

Cook's Note

Shopping Tip
Boost the flavor of your recipes with delicious, garden-quality diced tomatoes.

Directions

  1. Step 1

    In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

  2. Step 2

    Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.

  3. Step 3

    Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

Source
Everyday Food, October 2013

Reviews (1)

  • 23 Oct, 2013

    I used bulk fresh chorizo which broke up in nice small pieces. I used the tomato liquid and just incorporated it into the chicken broth total. I did use approx. 3 cups of chicken broth and cooked for 20-30 min. I don't like crunchy rice. Needed more liquid and low temperature simmering to achieve rice with a tender bite. I didn't have to use any salt or pepper. We enjoyed it. I will make it again.