A rustic rice dish, complete with crispy socarrat, the signature of good paella!
A rustic rice dish, complete with crispy socarrat, the signature of good paella!
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Instructions
Procedure
- Sauté the chorizo sausage until brown. Set aside. Sauté chicken until fully brown. Set aside. Add rice and cook until fragrant.
- Add the amount of water as directed on package and cook over the flame until water is absorbed and rice is tender.
- Reduce heat to low. Place peas, tomatoes, and shrimp on top of the rice. Cover and cook for about 5 minutes, until shrimp is pink and cooked through. Turn off flame, and allow rice to rest for 5 minutes before serving.
- To serve, be sure to scoop from the bottom, because that is where the crispy socarrat will be. It should be lightly browned, but not dark.
Chef's Tip: Zatarain's paella is great for catering, banquets, brunches, tapas, side dishes and a la carte entrees. This entree recipe makes 12 servings.
