Shrimp and Chorizo Paella

David and Susan recently returned from a trip to Barcelona and, while there, they were on the hunt for a good seafood paella. Paella. I did not know what paella was, but it sounded intriguing. I asked the internet. Along the way, I was also introduced to chorizo, a spicy pork sausage. (The cured, Goya version I used reminded me of pepperoni in saltiness.) I laughed after reading a handful of recipes, realizing it sounded pretty similar to Asian fried rice. Slightly more intimidating, however, since it did not involve the convenient, no-monitoring-necessary, rice cooker.

Note: I simplified the ingredient list so that I would not be too overwhelmed for my first attempt. The full version can be found here: Food Network - Paella Valenciana

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Shrimp and Chorizo Paella
(adapted from Columbia Restaurant)

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 bay leaf
1 onion, chopped
1 red pepper, cut in strips
1 jalapeno, seeded and chopped
1 cup white wine
1 tomato peeled, seeded and chopped
Pinch saffron
1 teaspoon salt
Freshly ground black pepper, to taste
1 1/3 cup Valencia or other short grain rice, uncooked
2 1/2 cup chicken stock
1 lb shrimp, medium, peeled and deveined
1 or 2 zucchini
3 1/2 ounces of chorizo

Preheat oven to 350°F.

In pan, heat the olive oil. Then, add garlic, bay leaf, onion, red pepper and jalapeno. Sauté until onions are transparent.

Add white wine, tomato, red pepper, saffron, salt, and pepper. Bring to a boil for 3 minutes.
Add rice and chicken stock and bring to a boil.

Add seafood and cover the paella and bake in oven at 350° for 20 minutes.

In a pan, heat olive oil and cook zucchini.

In a separate pan, heat chorizo for 3-5 minutes.

When rice is done baking, carefully mix in chorizo and zucchini.