- 2 Tablespoons GOOD Olive Oil
- 1 Cup Sliced Chorizo Sausage
- 2 Tomato’s, Diced
- 2 Cups Aborio Rice
- 3 Cups Chicken Stock
- 1 GOOD Pinch of Saffron
- 1/2 Lemon, Juiced
- Pre-cooked shrimp (desired amount)
Parsley & Lemon Wedges
Preheat grill on high and place Paella pan directly on the grates.
Add 2 tablespoons of GOOD olive oil and 1 cup of sliced chorizo sausage.
Sauté until the chorizo browns and add 2 diced tomatoes to allow the tomatoes to release their liquids.
Next, add two cups of Aborio rice. The rice is going to toast in the mixture for about one minute. After toasting, add three cups of chicken stock, juice of one half of a lemon, and a GOOD pinch of saffron. Stir it all together.
Add shrimp (we used precooked, but you can use raw if you please). Close the lid of the grill, and allow the Paella to brown. Take a sip of wine. Once you see the Paella to be slightly toasted and caramelized, garnish with parsley and wedges of fresh lemon. Take it off the grill and serve it straight onto the table.