NEWS
06/05/2015 11:11 EDT | Updated 06/05/2016 01:12 EDT

COOKING ON DEADLINE: Recipe for shrimp and chorizo paella

Just because guys tend to like to grill doesn't mean every Father's Day meal has to be a culinary cliche.Not that most guys would argue if they were honoured with a honking steak over hot coals. But this year maybe mix it up a bit and do something a little more exciting. Without sacrificing any of the meaty goodness Dad craves, consider moving the meal inside and whipping up a monster paella he can share with everyone he loves.Paella is a pretty simple dish. And anyone who has ever made risotto will recognize similarities in the process. You start by browning some onions and peppers, then adding some meat. OK, lots of meat. Once the meat is browned, in goes the rice and liquid, then it cooks merrily along for a while, mostly on its own. The whole thing finishes quickly in the oven, but only after you stir in some shrimp.Want to make this dish even more decadent? You could add any number of other meats and seafood in addition to what is called for here. Add cubed sirloin tips at the same time (and same size) as the chicken. Ditto for lamb. Want more seafood? Scallops and hunks of salmon could go in at the same time as the shrimp.___SHRIMP AND CHORIZO PAELLAStart to finish: 1 hourServings: 81/4 cup hot water1/4 teaspoon saffron threads2 tablespoons extra-virgin olive oil1 red bell pepper, cored and diced1 medium yellow onion, diced2 large cloves garlic, minced1 pound chorizo, peeled and crumbled1 pound boneless, skinless chicken thighs, cut into 1-inch chunks1 1/2 cup Spanish or Arborio rice3 cups low-sodium chicken broth15-ounce can chopped tomatoes3/4 teaspoon smoked paprika1/2 teaspoon kosher salt1/2 teaspoon ground black pepper1 pound raw, peeled shrimpChopped fresh parsley, to garnishLemon wedges, to serveHeat the oven to 425 F.In a small bowl or glass, combine the hot water and saffron. Let stand for 10 minutes.Meanwhile, in a very large skillet or paella pan (about 15 inches, if possible) over medium-high, heat the oil. Add the pepper, onion and garlic. Saute until the onion is just browned, about 6 minutes. Add the chorizo and chicken, then saute for another 5 minutes.Add the rice and stir well. Add the water and saffron, then add the broth. Bring to a simmer, then reduce heat to low. Cover and cook for 10 minutes. Uncover and stir in the tomatoes, paprika, salt and pepper. Cook, uncovered and without stirring, for another 10 minutes. Stir in the shrimp, then smooth the paella and set in the oven for 15 minutes, or until the liquid is absorbed and the rice is cooked.Remove the paella from the oven and let stand 5 minutes. Serve topped with parsley and lemon wedges on the side.Nutrition information per serving: 560 calories; 260 calories from fat (46 per cent of total calories); 29 g fat (10 g saturated; 0 g trans fats); 175 mg cholesterol; 1340 mg sodium; 37 g carbohydrate; 3 g fiber; 3 g sugar; 38 g protein.___J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www.LunchBoxBlues.com and tweets at http://twitter.com/JM_Hirsch . Email him at jhirsch@ap.org