Quick Skillet Paella With Shrimp And Tomatoes Recipe

Ingredients

3 tablespoons extra-virgin olive oil

5 cloves garlic, 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

Kosher salt and freshly ground pepper

Preparation

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.

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.

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