It's not just barbeque that Grillmaster Matt Moore is in to these days, in his new cookbook Butcher on the Block, Matt told Tonia's Kitchen branches out into a fall favorite, paella. Matt says he really enjoys working with rice and cast iron cooking on a smoker. And this is an ideal recipe for that kind of cooking. He adds that you can play with the ingredients, subbing in calamari for the shrimp, and chicken thigh for the Chorizo sausage. Matt noted he considers his recipes kind of like templates, and you can play around them as you wish.
½ lb Spanish Chorizo Sausage, sliced into ½ inch slices
1 Tablespoon Extra Virgin Olive Oil
½ Medium Yellow Onion, finely diced
1 5 oz Package Mahatma™ Saffron Yellow Rice
1 Cup Canned Petite Diced Tomatoes
2 Cups Chicken Stock
½ lb Large Shrimp, peeled and deveined with tails on
1 Cup Frozen Green Peas, thawed
On the stove top, heat skillet over medium high heat; add chorizo and brown for 2 – 3 minutes. Remove chorizo and place on a paper towel lined plate to drain excess grease and cool. Add oil and onions to the skillet and cook for 3 – 4 minutes, or until onions become translucent and tender. Next, add entire contents of the rice package to the skillet, and stir well to coat the grains in oil. Next, add tomatoes and stock and bring to a boil. When mixture reaches a boil, reduce heat to medium low and simmer for 20 – 25 minutes. With 10 minutes remaining on the rice, fold in the chorizo, shrimp, and peas (allowing the ingredients to ‘steam’ in the rice). Continue to cook until the rice is al dente and the shrimp are bright pink and firm. Remove from heat and plate. Serve.
