• ½ tsp saffron, ground
• ¼ cup hot water
• 2 tsp olive oil, divided
• 1 pound uncooked shrimp, large, peeled, deveined
• 12 oz chicken chorizo, sliced
• 1 large uncooked onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 4 medium uncooked scallions, white parts sliced, green ends reserved
• 1 tsp kosher salt
• 1 tbsp minced garlic
• 15 oz canned diced tomatoes, drained
• ¼ tsp paprika
• 2 cups uncooked arborio rice, or other short-grain rice
• 2½ cups canned low-sodium chicken broth
• 1 cup roasted piquillo peppers, sliced
• 1 cup frozen baby peas
• ¼ cup fresh parsley, chopped

1. In a small bowl, combine saffron and hot water; stir to dissolve.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook shrimp until opaque, about 2 to 3 minutes per side; remove to a plate. Add remaining teaspoon oil, chorizo, onion, mushrooms, white parts of scallion, and salt to pan; cook, stirring often, until mushrooms begin to brown, about 5 to 6 minutes.
3. Add garlic to pan; cook, stirring a few times, about 1 minute. Add tomatoes, paprika, and rice; stir to combine. Add broth and saffron water; bring to a boil. Reduce heat to medium-low and bring to a simmer; cook for 15 minutes.
4. Stir in peppers, peas, and reserved shrimp; continue to cook, uncovered, until rice is tender and begins to dry on the bottom of the pan, about 5 to 7 minutes. Garnish with parsley and chopped green parts of the scallion; serve.
5. Serving size: 1 1/2 cups! Enjoy!