Ingredients

• 1/2 tsp saffron, ground   
• 1/4 cup(s) hot water   
• 2 tsp olive oil, divided   
•   1 pound(s) uncooked shrimp, large, peeled, deveined   
• 12 oz chicken chorizo, sliced   
•   1 large uncooked onion(s), thinly sliced   
•   8 oz cremini mushroom(s), sliced   
•   4 medium uncooked scallion(s), white parts sliced, green ends reserved   
• 1 tsp kosher salt   
• 1 Tbsp minced garlic   
•   15 oz canned diced tomatoes, drained   
• 1/4 tsp paprika   
• 2 cup(s) uncooked arborio rice, or other short grain rice   
•   2 1/2 cup(s) canned low-sodium chicken broth   
• 1 cup(s) roasted piquillo peppers, sliced   
•   1 cup(s) frozen baby peas   
• 1/4 cup(s) fresh parsley, chopped   

Instructions

• In a small bowl, combine saffron and hot water; stir to dissolve.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook shrimp until opaque, about 2 to 3 minutes per side; remove to a plate. Add remaining teaspoon oil, chorizo, onion, mushrooms, white parts of scallion and salt to pan; cook, stirring often, until mushrooms begin to brown, about 5 to 6 minutes.
• Add garlic to pan; cook, stirring a few times, about 1 minute. Add tomatoes, paprika and rice; stir to combine. Add broth and saffron water; bring to a boil. Reduce heat to medium-low and bring to a simmer; cook for 15 minutes.
• Stir in peppers, peas and reserved shrimp; continue to cook, uncovered, until rice is tender and begins to dry on bottom of pan, about 5 to 7 minutes. Garnish with parsley and chopped green parts of scallion; serve. Yields about 1 1/2 cups per serving.

Notes

• If you can’t find bottled roasted piquillo peppers (ubiquitous in Spain), standard roasted red bell peppers would make a fine substitute.