Recipe: Shrimp and Chorizo Paella

SHRIMP AND CHORIZO PAELLA

1/2 pound chorizo, sliced
3 cloves garlic, chopped
2 tablespoons olive oil
2 cups rice, uncooked
1 (28 ounce) can tomatoes
3 cups clam broth
1 tablespoon chopped fresh oregano
1 pound shrimp, shelled
10 ounces frozen peas, defrosted
4 scallion, cut in 3-inch pieces
2 tablespoons sherry vinegar

In a heavy pot, saute the sausage and the garlic in the olive oil over low heat for about 2 minutes.

Add the rice, tomatoes, clam broth, oregano, salt and pepper; stir to break up the tomatoes. Cover and cook over low heat for 25-30 minutes, or until the liquid is almost completely absorbed.

Then stir in the shrimp, peas, scallions and vinegar; continue to cook, covered, about 5 more minutes.

Servings: 6
Source: Washington Post, 1992