Chrysta 10 min. 15 min.

Dishing on Movies is a special project of mine where Dale and I create recipes inspired by movies.

 

For the first time ever, Dale and I were invited to the red carpet premiere of Fast & Furious 6, and it was pretty amazing.  You can watch our VLOG coverage here:

 

 

 

 

 

For the newest edition of the #Fast&Furious franchise, Fast & Furious 6, we were inspired by the location shots in Spain.  So much so that the recipe we chose to create for the movie was a Fast 6-ingredient Paella featuring Chorizo and Shrimp.  Learn to make the recipe by watching this week’s episode of Dishing on Movies.

 

Fast and Furious 6: 6 Ingredient Paella

  • Saffron Rice (recipe below)
  • Sofrito (Garlic, Tomato, Tomato Paste, sautéed onion recipe below)
  • Spanish Chorizo:  1 pound
  • Shrimp:  ¾ pound
  • Peas: 1 cup
  • Spanish Spice Mix (2 tbsp Paprika, 2 tsp salt, 2 tsp ground pepper)

1.) Make the Saffron Rice (listed below), set aside. This can be done in advance.

2.) Make the Sofrito:  This is your traditional flavor base.  This can be made in advance

3.) Cook Protein: Add olive oil to a pan and bring to temperature. Slice chorizo and sauté until done. Remove from pan.  Next, add your shrimp and cook 2 minutes on side #1 and 1 minutes on side #2. Remove shrimp.

4.) Add Sofrito: Into the fat and meat juices, add 1 cup of the sofrito. Cook until warmed through.

5.) Add Rice:  Add 5 Cups of room-temperature Saffron Rice to the sauté pan with ¼ cup of liquid.  (chicken stock or white wine or water.)  Warm through.

6.) Add Peas:  Add room-temperature peas to the rice and stir.

7.) Add Chorizo:  Add ¾ cooked chorizo into the rice and stir.

8.) Assemble the Paella: Place shrimp on top of the rice, as well as the remaining chorizo.  Place lid on top of dish and let steam for 1-2 mins.

9.) Finish:  Finish with an optional squeeze of lemon juice and a dusting of Italian parsley, finely chopped

 

Saffron Rice

2 cups of medium grain rice

3 1/2 cup of liquid

30 Saffron fronds

Directions:


1). Make Saffron Water: Bring 3 1/2 Cups of liquid to a simmer.  Add Saffron.  Simmer for 2 minutes.  Then bring to a boil.

2.) Rinse Rice: Rinse the rice once, moving your fingers through the rice, until the water runs pure without any milkiness. Drain.

3.) Cook Rice: Place the rice in a pot. Add enough water to cover the rice by 3/4 inch.

An easy way to measure the water is to use the knuckle test – the water should come up to the first joint of your knuckle. (If you need a measurement, consider this: For 1 1/2 cups rice, I use just over 1 3/4 cups water).

4.) Bring to a Boil: Bring the rice to a boil, uncovered. Boil 1 minute.

5.) Reduce Heat, Continue Cooking: Once rice has boiled, turn the heat down to the lowest setting. Cover and simmer for 15 minutes.

6.) Remove from Heat: Keep covered: Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes.

7.) Fluff and Serve: Fluff rice with a fork before serving.

 

Sofrito 

Ingredients

1 medium onion, diced

2 tbsp tomato paste

1 can of crushed tomatoes (approx. 15oz)

1 tbsp crushed garlic

2 tsp paprika

1 tbsp olive oil

salt and pepper to taste

 

Directions

1.) In a sauté pan, sauté onion into olive oil until softened.

2.) Add the garlic, and sauté a minute.

3.) Add the paprika and continue to sauté another minute.

4.) Next, add the crushed tomatoes and tomato paste.  Cook together until mixture has thickened into a jam-like consistency.

5.)Cool and use in any dish, like eggs or the Fast6 Paella