Paella-style rice with saffron, shrimp, and Spanish sausage

Ingredients:

• 1 liter of chicken broth
• 1/4 tsp saffron threads
• 2 Cubano peppers, seeded and finely chopped
• 1 coarsely chopped serrano or jalapeño pepper
• 1 head of garlic, cloves peeled
• 1 small onion, cut into quarters
• 1 bunch fresh cilantro, thick stems trimmed, leaves and thinner stems coarsely chopped (about 2 cups)
• 3 tbsp. l. olive oil
• 450 g shrimp (16/20), peeled and deveined
• 0.5 tsp smoked paprika
• 200g Spanish chorizo, casing removed, cut into medium cubes
• 4 cups jasmine rice
• 1 cup dry white wine
• 1/4 cup capers + 3 tablespoons brine
• 2 tbsp sherry vinegar

Preparation:

1. Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. Once boiling, stir, remove from heat, and let the saffron steep.
2. Sofrito:
   
   Meanwhile, add the chili peppers, garlic, onion, and cilantro to a food processor and process until finely chopped. Set aside 3/4 cup of sofrito for the rice, and refrigerate the rest for use in other recipes.
   
   Note
   
   You should have about 2.5 cups of sofrito left over, which is great for beans, stews, soups, and other Spanish rice dishes. You can store it in the refrigerator or divide the leftovers into ramekins, cover with plastic wrap, and freeze for up to 6 months.
3. In a 5-quart saucepan, heat 2 tablespoons of olive oil over medium-high heat. Sprinkle the shrimp with paprika, a little salt, and black pepper. Add the shrimp to the pan and cook for 1–2 minutes on each side. Transfer to a plate and set aside.
4. Reduce heat to medium-low, then add the chorizo ​​and the remaining 1 tablespoon of olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo ​​turns bright orange, 2–3 minutes. Using a slotted spoon, transfer the chorizo ​​to the plate with the shrimp. Do not wash the pan.
5. Add the rice to the pan and cook, stirring, until it turns orange from the rendered fat and begins to look opaque, 4 to 5 minutes. Add the sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits from the bottom. Add the capers, brine, and 2 teaspoons of salt.
6. Pour in the saffron-infused chicken broth and cook the rice, undisturbed, until the surface rises slightly and small dimples begin to form in the center, 6–8 minutes. Stir the rice, then smooth the surface to ensure even cooking. Cover the pot, reduce the heat to low, and simmer for 25 minutes, uncovered (don't even peek).
7. Remove from heat and fluff the rice with a fork. Add the remaining shrimp, chorizo, and vinegar. Let sit, covered, for 5 minutes before serving.