*paella Loca Recipe

Cooking Instructions

1. 1

   Prepare the Saffron Broth

   In a small bowl, combine the saffron threads with a ladle of warm broth and let it steep for about 10 minutes.

2. 2

   Cook the Meat

   In a large paella pan or wide skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Add the steak pieces and cook for 3-4 minutes until browned. Then add the chorizo and cook for another 2 minutes.

3. 3

   Add the Rice

   Stir in the Arborio rice and paprika, coating it in the oil for about 2 minutes.

4. 4

   Add Broth and Veggies

   Pour in the chicken or vegetable broth along with the saffron mixture. Bring to a boil, then reduce to a simmer. Add the mixed veggies and beans, cooking for about 15 minutes without stirring.

5. 5

   Add Shrimp

   After 15 minutes, scatter the shrimp on top of the rice. Cover with a lid or foil and cook for an additional 5-7 minutes until the shrimp are cooked through and the rice is tender.

6. 6

   Finish and Serve

   Remove from heat and let it rest for a few minutes. Top with diced avocado, season with salt and pepper to taste, and serve with lemon wedges on the side.