My Paella Recipe with Beef will be one of your favorite one-pot dishes! It's a breathtaking combination of flavorful arborio rice with beef, chorizo, seafood, and vegetables.
– Sirloin steak – Shrimp – Olive oil – Chorizo – Onion – Red bell pepper – Garlic – Red pepper flakes – Dried oregano – Arborio rice – Worcestershire sauce – Bay leaf – Lemon zest – Beef broth – White wine: Water may also be used. – Diced tomatoes: Do not drain these! – Frozen peas – Parsley
In a skillet, heat 1 tbsp olive oil over medium-high heat until it begins to shimmer. Quickly sear 1 lb. thinly-sliced sirloin steak on both sides in the skillet, then remove to a bowl.
Add remaining 1 tbsp olive oil to the pan, along with 1 chopped onion, 1 chopped red bell pepper, and 8 ounces of diced chorizo. Cook for 5-6 minutes until the veggies soften.
Stir in 3 cloves minced garlic, ⅛ tsp red pepper flakes, and ½ tsp dried oregano. Cook for another minute or so. Add 2 cups Arborio short grain rice to the skillet. Stir to coat with the oil and cook for about 3 minutes.
Stir in 1 tbsp Worcestershire sauce, 1 bay leaf, the zest of 1 lemon, 30 oz beef broth, 1 cup white wine, and a 14 ½ ounce can of diced tomatoes (do not drain). Bring to a boil, then cover and reduce the heat to medium-low. Simmer for 20 minutes.
When just 6 minutes are remaining, lift the lid and stir in 1 lb shrimp and 1 cup peas. Replace the cover and cook until the shrimp is opaque and pink, and the rice and peas are tender. Remove the cover and stir in the beef.