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Shrimp Risotto with Chorizo and Peas
Ingredients
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. tomato paste
  • 1 tsp. smoked paprika
  • 1 cup Arborio rice
  • 4 cups chicken stock
  • 1 pound peeled and deveined Gulf shrimp
  • ½ pound fully cooked Spanish chorizo
  • 1 cup frozen peas
  • ¼ cup minced cilantro
  • 1 lemon, cut into wedges
Steps
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