2 red bell peppers, cored and sliced into ½-inch strips
2 tablespoons of minced garlic
2 cups white basmati rice (see note)
5 cups chicken stock
½ teaspoon saffron threads, crushed
¼ teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup licorice-flavored liquor (recommended: Pernod)
1.5 pounds shrimp
1 pound chorizo, sliced ¼- to ½-inch thick
1 package (10 oz) frozen peas
1 tablespoon minced flat leaf parsley
2 lemons, cut into wedges for serving
Preheat oven to 425 degrees F.
Heat oil in large Dutch oven and add onions.
Cook over medium heat for 5 minutes, then lower the heat and add garlic and cook for 1 minute longer
Stir in the rice, stock, saffron, red pepper flakes, salt and pepper and bring to a boil
Cover the pot and place it in the oven.
After 15 minutes, remove lid from pot, stir, and place it back in the oven, uncovered, for another 15 minutes.
Transfer the paella back to the stove top and add the liquor, cooking for 1 minute or until the liquid is absorbed.
Turn off the heat, add the meat and seafood, and peas and ocver.
Allow the mixture to steam for 10 minutes and then top with parsley.
Garnish with lemon wedges and serve hot.
I used jasmine rice because I didn't have basmati, but for a more authentic paella, try using Bomba rice if you can find it. If using Bomba, add one more cup of chicken stock (3 cups of stock per 1 cup of Bomba rice).
Recipe by Feeling Foodish at http://feelingfoodish.com/shrimp-and-choriza-paella/