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
2 cups of medium grain rice
3 1/2 cup of liquid
30 Saffron fronds
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.
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
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