NECM KITCHEN SHRIMP AND CHORIZO PAELLA FAMILY DINNER (AVAILABLE NOV, 16 – NOV, 21)
Pig rock sausage chorizo and fresh wild caught shrimp from Red’s Best sautéed in a mixture of tri-colored peppers, spanish onions, and peas. Simmered in a broth of clam juice, chicken stock, cumin, cajun spices, turmeric, and saffron threads with long basmati rice.
Served with a turmeric, cumin chicken broth for reheat.
Pre-heat oven to 350 degrees
Leave Paella out of fridge for about 30 minutes to take the chill off it.
Add broth mixture included into rice and mix
Leaving covered, bake in oven for 15-20 minutes. Remove from oven and stir making sure the rice is now fully cooked and hot. May need a few more minutes.
Uncover and serve. Enjoy!
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