The Spicy Olive’s Skillet Paella
3 Tablespoons The Spicy Olive’s Garlic, Milanese Gremolta or Lemon olive oil
3 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 (14.5 ounce) can diced tomatoes, drained
3/4 pound large shrimp (31-35) peeled and deveined
1 cup frozen peas, thawed
sea salt and pepper, to taste
Step 1: In a large skillet, heat olive oil and garlic over medium heat. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
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, about 10 minutes.
Step 3: Stir in shrimp and peas. Cover and cook until shrimp is opaque throughout, about 6 minutes. Season with salt and pepper. Serves 4.