Spanish Paella with Shrimp & Chorizo

• ▢ 1 tablespoon olive oil
• ▢ 3½ ounces chorizo, , sliced
• ▢ 1 sweet onion, , chopped
• ▢ 3½ ounces large shrimp, , shelled and deveined
• ▢ 15 sweet cherry tomatoes
• ▢ 4 cloves garlic, , minced
• ▢ ½ teaspoon sweet paprika
• ▢ ¼ teaspoon saffron powder
• ▢ ¼ teaspoon kosher or fine sea salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ ¼ cup white wine
• ▢ 4 tablespoons chopped parsley, , divided
• ▢ 3½ ounces medium grain rice
• ▢ 2 cups gluten-free chicken broth

• Heat olive oil in a pan over medium heat. Add chorizo and fry for 3-5 minutes until lightly brown. Lower the heat, add the onion, and cook for 3-5 minutes, until the onion is translucent. Add shrimp and cook for 3 minutes, stirring occasionally. Add tomatoes and garlic and stir. Season with sweet paprika, saffron, salt, and pepper. Add white wine, stir, and cook for 2 minutes.
• Add 2 tablespoons chopped parsley and the rice to the pan. Stir and cook for 1 minute. Add the broth and bring to a boil. Give the pan a gentle shake back and forth and cook, uncovered, for about 15 minutes.
• Remove the pan from the heat, cover, and allow it to rest for 10 minutes.
• Garnish with the remaining parsley and serve. If you’d like, you can serve it with an additional portion of roasted tomatoes.

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