Venezuelan Shrimp Paella
A spicy twist on the classic Spanish dish, featuring succulent shrimp and a variety of aromatic spices.
Ingredients
- ●1 bunch, chopped Shungiku
- ●1 cup Paella rice
- ●1 pound, peeled and deveined Shrimp
- ●1/2 pound, sliced Mildly spicy sausage
- ●2 teaspoons Venezuelan chili powder
- ●2 tablespoons Olive oil
- ●3 cloves, minced Garlic
- ●1, diced Tomato
- ●2 cups Chicken broth
- ●to taste Salt and pepper
Instructions
- 1
Heat the olive oil in a large paella pan over medium-high heat.
- 2
Add the sliced sausage and cook until browned, about 5 minutes.
- 3
Add the chopped shungiku and cook until wilted, about 3 minutes.
- 4
Add the garlic and cook for 1 minute.
- 5
Add the shrimp and cook until pink, about 2-3 minutes per side.
- 6
Add the diced tomato and cook for 2 minutes.
- 7
Add the paella rice and stir to coat with the oil and mix with the other ingredients.
- 8
Add the chicken broth and bring to a simmer.
- 9
Reduce the heat to low and cook, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
- 10
Season with salt, pepper, and Venezuelan chili powder to taste.
- 11
Serve hot and enjoy!