Shrimp & chorizo paella
Shrimp & smoky chorizo paella with edamame, slow roast tomatoes and aioli
4 days life from delivery
620 calories per person
Mediterranean diet, Gluten Free, Soya Free, Dairy free, High in fibre
Suitable for home freezing, with the exception of the aioli
To maximise freshness put the shrimps straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.
- Remove the film, microwave on full power for 6 minutes or until piping hot
- Add shrimps and microwave for a further 1 minute
- Serve with a squeeze of lemon and aioli
Shrimp (All natural hormone & antibiotic free, farmed in South East Asia), Water, Aborio rice, Lemon, Soya beans, Mayonnaise - Reduced fat, Cauliflower, Red pepper, Yellow pepper, Slow roast cherry tomatoes, Chorizo, Olive oil, Chicken stock, Shallot, Slow roast tomato paste, Lemon zest, Garlic, Smoked paprika, Parsley, Lemon juice, Salt, Turmeric, Cayenne pepper, Saffron, Black pepper
Allergens: Crustaceans, Eggs & Soya beans
Calories 620g, Fat 32g, Saturated fat 5g, Carbohydrates 61g, Protein 22g, Fibre 7g, Sodium 910mg
We followed another reviewer's instructions by pan-searing the shrimp first while we microwaved the rest of the mixture, then seared everything together in the pan for another minute or two. Came out lovely and delicious. A little decadent and definitely very filling.
Highly recommend this one - the flavor combinations were awesome. I could have used a little more chorizo, but it still deserves 5 stars. Will order again for sure.
It’s wonderful except there should be a few more shrimp to serve 2 people.. I will definitely get it again and add extra shrimp.
I love the paella and have ordered it twice so far. I just have a bit a problem with the spiciness as my stomach is a bit sensitive. I need to figure a way to tone it down since it’s one of my favorite meals. I also sauté the shrimp (instead of microwave) separately to give them a bit of a crunch. Great medley of flavors.
I dream of the day when I can return to a paella restaurant in NYC. Until then this is a delicious diversion. If I actually let it cook long enough, it would develop the socarrat —crispy, caramelized layer of rice to be scraped from the pan. I usually throw in other veg and protein that’s hanging around. I think the level of spice is perfect! I have reordered this a coupla times.