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About the Dish

  • Mexican Chorizo

    Mexican Chorizo

  • Yellow Onion

    Yellow Onion

  • Garlic

    Garlic

  • Diced Tomato

    Diced Tomato

  • Saffron

    Saffron

  • Smoked Paprika

    Smoked Paprika

  • Carolina Gold Rice

    Carolina Gold Rice

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Wild-Caught Tail-On Georgia Shrimp

    Wild-Caught Tail-On Georgia Shrimp

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Sherry Vinegar

    Sherry Vinegar

  • Mixed Greens

    Mixed Greens

METHOD

1
MISE EN PLACE Peel and chop onion. Peel and chop garlic.
2
Place a skillet over medium-high heat. Add 1 teaspoon olive oil and chorizo. Cook, breaking chorizo up with a wooden spoon until it begins to render its fat, about 2 minutes.
3
Add onion and garlic. Cook until onion starts to soften, 1-2 minutes.
4
Add tomato, saffron, paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook for 2 minutes, stirring well.
5
Add rice, stirring to combine, for 1 minute, to "toast" the grains.
6
Add 1 3/4 cups water and bouillon, and bring to a boil. Cover the skillet and cook until most of the liquid has been absorbed, about 25 minutes.
7
Season shrimp on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
8
Remove lid. Arrange shrimp on top of the rice. Recover the skillet, and cook until shrimp are pink and liquid has been absorbed, about 5 minutes.
9
In a mixing bowl combine mustard and sherry vinegar. Slowly whisk in remaining 1 tablespoon olive oil. Add spicy greens to the bowl and toss to dress with vinaigrette. Season as desired with kosher salt and pepper.
10
Serve paella with salad on the side, and enjoy!