Recipe Ingredients
- 1 cup arborio rice
- 1 3/4 cups low-sodium chicken broth, warmed
- 2 tablespoons tomato sofrito
- Pinch saffron threads
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 cup canned crushed tomatoes
- 2 ounces dried Spanish chorizo, thinly sliced
- 1 pound frozen large shrimp, peeled and deveined, thawed and patted dry
- 3/4 cup frozen peas
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Recipe Directions
- Preheat oven to 350°F and coat a 18x13-inch rimmed baking sheet with nonstick cooking spray. Spread rice in an even layer on prepared baking sheet and toast for 5 minutes.
- Combine warm broth, sofrito, saffron, salt, pepper and paprika in a large measuring cup and allow to steep for 10 minutes.
- Pour broth mixture and crushed tomatoes over rice and gently stir to combine. Scatter chorizo evenly over rice. Cover baking sheet with aluminum foil and bake for 25 minutes.
- Remove foil and gently stir rice. Top rice evenly with shrimp and peas. Continue to bake until shrimp turns pink, peas are fully heated through, and rice is tender, about 5 to 8 minutes. Garnish with parsley, and serve with lemon wedges.
