Shrimp and Chorizo Paella
2 Tablespoons Avocado Oil
I Cup Dirty Rice( Jambalaya Style)
1 onion diced
3 cloves garlic minced
1 cup of Yo Mama's Burgundy Wine sauce
1 teaspoon smoked paprika
1 teaspoon saffron
2 pinches½ teaspoon turmeric
½ teaspoon red chili flakes
1 teaspoon salt
8 ounces Spanish chorizo
1 pound raw shrimp
fresh chopped parsley
Heat a large paella pan (or large saute pan) over medium heat. Add the Avocado oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
Add the tomato sauce and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
Add the rice and stir fry until the rice is completely coated with the oil and spices.
Stir in the stock. Bring to a simmer.
Reduce heat to low and simmer for 10 minutes.
Add in the sliced chorizo and cook for about 5 more minutes.
Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
Sprinkle parsley on top and serve.