1/2 pkg. El Burrito Soyrizo
6 cloves garlic
1 tsp saffron
1 cup brown rice
2 cups vegetable broth
1 3/4 cups tomatoes, diced
8 oz medium raw shrimp, peeled and deveined
1 cup frozen green peas
1 tsp salt
1 tsp black pepper
Heat a large pot over medium heat. Add Soyrizo and cook about 2 minutes.
Add garlic and sauté until fragrant (about one minute). Add saffron, rice, and broth. Cover pot and bring to a boil.
Reduce heat and cook at a gentle simmer for 30 minutes. Stir in diced tomatoes and juice. Cover pot, and continue to cook another 25 minutes.
Season shrimp with salt and pepper. Stir shrimp and peas into mixture, adding more broth if the rice appears dry. Cover, and continue to cook until shrimp are cooked through and rice is tender (about 10 or 15 minutes).
Allow paella to rest for five minutes, covered. Fluff rice with a fork. Serves four.