Quick Skillet Paella with Shrimp and Tomatoes

1. In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

2. Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.

3. Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

Cook's Notes

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