Shrimp and Chorizo Paella

💖 Perfect for: A bold, flavorful dinner for two or a small gathering

Nothing says "romance" like a dish straight from Spain, and this easy one-pot paella brings the heat! The Cazo’s deep, wide base allows the rice to absorb all the smoky, savory goodness while keeping the shrimp juicy.

Ingredients:

• 1 cup Arborio or short-grain rice
• ½ lb shrimp, peeled and deveined
• ½ lb chorizo, sliced
• 2 cups chicken broth
• ½ cup diced tomatoes
• 1 small onion (diced)
• 2 cloves garlic (minced)
• ½ tsp smoked paprika
• ¼ tsp saffron (optional, but authentic!)
• Salt & pepper to taste

Instructions:

1. Heat the Cazo over medium heat and cook chorizo until browned. Remove and set aside.
2. In the same pot, sauté onions, garlic, and tomatoes. Stir in the rice, letting it toast for 2 minutes.
3. Pour in the broth, add spices, and let it simmer until the rice is tender.
4. Add shrimp and chorizo back in, cover, and cook for 5 minutes until shrimp is pink and cooked through.
5. Garnish with fresh parsley and lemon wedges.

🌟 Pair with: A chilled glass of sangria and soft Spanish guitar music in the background for the ultimate Valentine’s Day vibe.

NOTE: To serve for a crowd, double or triple this recipe.