Chorizo Shrimp & Cherry Tomato Skewers over Lemon Saffron Rice

When I was younger I went to Valencia, Spain on vacation with my family and fell in love with Paella. My Mum learned how to make a delicious, authentic version while she was there, and would cook it all the time for us growing up, even though she hated sea-food! Then last summer I created a delicious, simplistic version of her paella, using a store-brought saffron rice, which made it a lot more inexpensive, and I wanted to make something similar again this season–just because paella is pretty much summer on a plate to me, and is one of my favorite dishes in the whole world! This recipe is as yummy as Paella, and has many of the same ingredients, but requires next to no work and time to make! It was so simple and so flavorful, that it’s one of my new go-to recipes for when i’m in a pinch for time. I love this recipe! I hope you do too!

1 8oz package saffron yellow rice {such as Vigo}
2 Tbsp olive oil
1 13oz package of chorizo, sliced
1 lb peeled, de-veiened shrimp with tails removed
1 pint cherry tomatoes
1 meyer lemon
cilantro for garnish

Bring 2 cups of water to a boil in a pan with a tight fitting lid. Add 2 Tbsp olive oil and the rice, stirring for 1 minute. Cover the saucepan tightly, reduce heat to simmer and cook 20-25 minutes.

Meanwhile, cook the sliced chorizo in a grill pan over medium-high heat for 5 minutes, until it starts to brown. Thread the chorizo, shrimp, and cherry tomatoes onto skewers, repeating in that pattern and return to the pan, or grill, turning occasionally for about 8-10 minutes until the shrimp has turned pink and the tomatoes begin to burst.

Garnish with fresh cilantro SONY DSC
& enjoy!
<3 Sarah