BY JONATHAN MELENDEZAPRIL 29, 2021
Paella can be very expensive and a bit time-consuming — not to mention you need a special pan for it — but if you take the idea of paella and turn it into a fried rice instead, you’ll get a lot of the same flavors without breaking the bank. Fried rice is always best with cold rice made ahead of time, so this midweek dinner can come together in no time at all if you prep before.1 tablespoon everyday olive oil4 ounces Spanish chorizo or other cured smoked sausage, cut into ¼-inch-thick slices8 ounces large, raw peeled and deveined shrimp2 teaspoons sweet paprika, dividedKosher salt and freshly ground black pepper1 small yellow onion, roughly chopped1 red bell pepper, stemmed, seeded and roughly chopped2 garlic cloves, minced4 large eggs, lightly beaten2 cups cooked white rice (see “Sunday Prep” )1 ½ cups (6 ounces) frozen peas, thawed1 lemon, cut into 4 wedges
1 Heat the olive oil in a large (12- to 14-inch) skillet over medium-high heat until the oil begins to shimmer. Add the sausage and cook, stirring, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the sausage to a plate.
2Add the shrimp to the skillet and sprinkle with 1 teaspoon paprika and a pinch of salt and pepper. Cook, flipping once halfway through, until the shrimp are just cooked through, 3 to 5 minutes. Transfer the shrimp to the plate with the chorizo.
3 Add the onion, bell pepper and garlic to the skillet, and cook, stirring, until softened, about 3 minutes. Push the vegetables to one side of the skillet and add the eggs to the empty side. Cook, stirring often, until the eggs are set, 3 to 5 minutes. Add the remaining 1 teaspoon paprika, the cooked rice and peas, and season with salt and pepper. Cook, stirring occasionally, until the rice has warmed through, 5 to 8 minutes more.
4Stir in the cooked chorizo and shrimp, then divide the fried rice among four plates. Serve with lemon wedges.