Guilt Free Paella

First ingredients to combine to marinate and refrigerate:
1.5 pounds of raw shrimp, shell and tail off
1 cup of frozen peas
1 tsp salt
1 tsp pepper
1 tsp spanish paprika
1 tsp seafood seasoning
1/4 tsp tumeric

Other Ingredients:
1 package of chicken chorizo (I used Aidell's Smoked chicken chorizo)
8 cloves of garlic, minced
1 shallot, diced
pinch of saffron
1 1/2 cups of chicken stock
1 1/2 cups of seafood stock
2 cups of brown Jasmati rice
20 oz of diced tomatoes
2 TBSP olive oil
1/2 tsp pepper
1/2 tsp salt
1/2 tsp spanish paprika
1/2 tsp seafood seasoning
2 TBSP chopped parsley for garnish


Directions:
1. Start a large braising pan or dutch oven with olive oil over medium heat. Slice sausage and add to pan.  Render and brown for about 5 minutes.
2. Add garlic and shallot to pan and lower heat to medium low. Toss often and cook for about 2-3 minutes.
3. Add the pinch of saffron and rice. Stir and coat rice with pan juices.
4. Add stock and and seasonings. Stir, bring to a gentle simmer and cook for 30 minutes, stirring occasionally.
5. Add diced tomatoes, stir. Bring to a low simmer, cover and cook for another 30 minutes.
6. Add the seasoned shrimp with peas. Stir and cover again and cook for 20 minutes.
7. Turn off the heat and let rest for 10 minutes.
8. Toss parsley in and fluff with a fork and serve.

Wine pairing:
Tremolo
Grenache
2015
Mendoza, Argentina