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Grilled Chorizo and Shrimp Paella

1 medium sweet red pepper, chopped

1 medium onion, chopped

2 tablespoons olive oil

4 cups instant brown rice

4 garlic cloves, minced

1 chipotle pepper in adobo sauce, chopped

6 cups reduced-sodium chicken broth

1 can (14-1/2 ounces) no-salt-added diced tomatoes

1 teaspoon saffron threads or 4 teaspoons ground turmeric

1 pound uncooked medium shrimp, peeled and deveined

1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices

1 medium mango, coarsely chopped

2 tablespoons lime juice

1/4 teaspoon cayenne pepper

1 medium lime, cut into wedges

2 tablespoons minced fresh cilantro

In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer until liquid is absorbed, about 5 minutes. Let stand for 5 minutes.

Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat until shrimp turn pink, 5-8 minutes, stirring occasionally.

Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

Prep Time: 25 min Grill Time: 10 min



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