Colleen's Weeknight Paella

• 23 cup yellow rice (Goya)
• 1 12 tablespoons olive oil
• 1 small shallot, chopped
• 1 garlic clove, minced
• 12 lb large shrimp, shelled and deveined
• 12 lb chorizo sausage, sliced
• 1 cup chicken broth
• 2 tablespoons chicken broth
• 1 tablespoon fresh parsley, chopped
• 13 cup frozen peas

1. In a large saute pan, heat olive oil, then add rice and stir until it browns lightly (the way you would cook rice-a-roni).
2. Stir in shallot and garlic and continue to saute for only about a minute, so the garlic doesn't burn.
3. Add shrimp, chorizo, and broth.
4. Cover pan tightly and reduce heat to medium-low.
5. Cook for 18 minutes.
6. Remove lid, add parsley and peas and cook until heated through.
7. Continue cooking uncovered until all liquid is absorbed.

yellow rice, olive oil, shallot, garlic, shrimp, chorizo sausage, chicken broth, chicken broth, fresh parsley, frozen peas

Taken from www.food.com/recipe/colleens-weeknight-paella-378931 (may not work)