Chorizo Paella Skillet

Step 1

To make the Safron Aioli: Bloom the saffron by adding a pinch of saffron to the lemon juice. Allow to rest at least 20 minutes. Whisk egg with garlic, Dijon and a pinch of salt. Slowly drizzle in 3/4 to 1 cup of oil (olive oil or a blend), a few drops at a time while whisking vigorously until thick. Season with salt and pepper to taste. Place in container, refrigerate and hold for service.

Step 2

To bloom the Saffron: Steep a generous pinch of saffron threads in warmed chicken stock. Set aside.

Step 3

Place a large skillet over medium-high heat with 1 Tbsp. oil. Add chorizo and cook, stirring occasionally. Add the onion, and sauté 2-3 minutes. Add garlic, tomato paste and spices, stirring frequently for an additional minute. Add the Vegetable Fried Rice and toss to combine.

Step 4

Add the saffron-infused chicken stock, stirring to deglaze the bottom of the pan. Stir in the shrimp, and cover the skillet. Reduce heat and cook for 5-10 minutes, or until shrimp is cooked.

Add the saffron-infused chicken stock, stirring to deglazethe bottom of the pan. Stir in the shrimp, and cover theskillet. Reduce heat and cook for 5-10 minutes, or until theshrimp is cooked.

Step 5

For each serving, prepare 4 oz. of fries according to package instructions. Place fries on the side of the serving skillet with the Paella. Garnish paella with the chopped parsley and serve with a side of aioli and a wedge of lemon on the side.