Shrimp and Chorizo Lazy Paella

Ingredients

• 1/4 teaspoon saffron
• 8 1/2 ounces parboiled white rice, preferably cook-in-the-bag rice
• Kosher salt and freshly ground black pepper
• 2 teaspoons olive oil
• 2 ounces Spanish chorizo, sliced into thin coins
• 1 large shallot, sliced
• 20 medium shrimp, peeled and deveined
• 1/2 cup frozen peas
• 3 tablespoons chopped fresh flat leaf parsley

Directions

1. Place the saffron in a small bowl, pour 2 tablespoons boiling water over it, and leave it to infuse. While it sits, prepare the rice as directed on the package, then drain it and keep it nearby.
2. As the rice cooks, warm the olive oil in a wide skillet over medium heat until it looks glossy and hot. Add the chorizo and cook, stirring often, until it starts to stain the oil red, about 1 minute.
3. Stir in the shallot and cook, still stirring often, until it smells aromatic, about 45 seconds. Add the shrimp and cook until they are nearly all pink, about 2 minutes.
4. Add the peas and continue cooking until the shrimp are pink and opaque and the peas have thawed, 1 minute longer.
5. Move the shrimp and chorizo out toward the edges of the skillet, then spoon the drained rice into the middle. Pour in the saffron along with its soaking liquid. Work the saffron through the rice and cook until the skillet no longer looks wet.
6. Fold the shrimp, chorizo, and peas back into the rice from the sides of the pan. Stir in the parsley and serve.
7. Optional step: transfer the paella to an 8-inch by 8-inch baking dish, then drizzle the surface with 1 teaspoon of olive oil. Slide it under a hot broiler just until the rice gets a little crisp on top.