Quick Skillet Paella with Shrimp and Tomatoes
Ingredients
- 3 tablespoons extra-virgin olive oil
- 5 cloves garlic, minced
- 1 ½ cups Arborio rice
- 2 ounces dried chorizo, cut into ¼-inch cubes
- ¼ cup dry white wine
- 1 ½ cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, drained
- ¾ pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired)
- 1 cup frozen peas, thawed
- Kosher salt and freshly ground pepper
Instructions
Quick Skillet Paella with Shrimp and Tomatoes serves 4 original recipe by Martha Stewart.
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments