Shrimp and Chorizo Paella

Ingredients

• 2 bell peppers, thinly sliced
• 6 oz dried chorizo, thinly sliced
• 2 garlic cloves, minced
• 1½ cups Arborio rice
• 2 teaspoons smoked paprika, divided
• 2 teaspoons turmeric, divided
• Seafood stock concentrate
• 4 tablespoons mayonnaise
• 20 oz shrimp, peeled and deveined
• 8 oz peas
• Olive oil
• Salt and black pepper

Instructions

1. Wash and dry the produce. Halve, core, and thinly slice the bell peppers. Slice the chorizo into rounds and mince the garlic.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the bell peppers and chorizo; cook until the pepper softens slightly and the chorizo is lightly browned, 2–3 minutes.
3. Add the rice, half the garlic, half the paprika, and half the turmeric. Cook until fragrant, 30–60 seconds. Stir in 6 cups water, the seafood stock concentrate, and salt. Bring to a boil, then cook, stirring occasionally, until the liquid has evaporated and the rice is tender, 15–20 minutes. Add a splash more water if needed.
4. While the rice cooks, mix the mayonnaise with a pinch of the remaining garlic. Add water a teaspoon at a time until drizzly, then season with salt and pepper.
5. Rinse and pat the shrimp dry. Season with the remaining paprika, salt, and pepper. When the rice is nearly done, heat a drizzle of oil in a second large pan over high heat. Cook the shrimp until opaque and cooked through, 3–4 minutes.
6. Turn off the heat under the rice and stir in the peas. Taste and season. Top with the shrimp and drizzle with garlic aioli.

Notes

• Leave the finished rice undisturbed over medium-high heat for a few minutes to develop socarrat, the crisp bottom layer.