INGREDIENTS
 4 SERVINGS
200 g chorizo ​​(e.g. spicy if you like)
1 onion
2 garlic cloves
1 pepper
1 teaspoon of paprika powder (smoked or sweet)
1/3 cup white wine
250 ml tomato puree
300 g arborio rice (as for risotto)
800 ml chicken broth + a pinch of saffron
200 g shrimps (thawed, cleaned)
optional: parsley leaves, extra virgin olive oil

PREPARATION
Prepare a large frying pan (approx. 26 cm diameter). Cut the chorizo ​​into slices and fry slowly on low heat to melt the fat. Remove and put on a plate (leaving the rendered fat in the pan).
Put finely chopped onion into the pan and fry it, adding a tablespoon of olive oil if necessary. Add grated garlic and diced paprika. Fry, stirring for about 3 minutes.
Add the paprika powder, pour in the wine, mix and cook on high heat until the wine evaporates.
Add tomato puree and after a while pour in rice, mix and fry for 2 minutes. Add sautéed fried chorizo.
Pour the broth boiled with saffron. Boil over high heat, then cook without stirring for 8 minutes.
Put the shrimp on top, reduce the heat, wrap the pan with aluminum foil and cook for 6 minutes (covered paelle can also be put in the oven at 180 ° C).
Set aside from heat and keep covered for another 2 minutes. Optionally, sprinkle with parsley and drizzle with extra oil.