INGREDIENTS

For the saffron broth:
1 lb. jumbo shrimp, peeled and deveined, shells reserved
2 Tablespoon olive oil
1/2 teaspoon saffron thread
2 1/4 cups chicken broth

For the paella:
1 Tablespoon olive oil
1 cup chicken stock
8 ounces chorizo sausage, sliced into thin rounds
1/2 yellow onion, diced
2 cloves garlic, minced
1 1/3 cups Arborio rice
1/2 cup green peas
1 red bell pepper, cut into thin strips
1 teaspoon paprika
1 pinch cayenne pepper, or more to taste
Salt to taste

Preparation for the Saffron Broth:

Cook the shrimp and stir reserved shrimp shells and olive oil in a saucepan over medium heat until the shells are pink and fragrant, or about 1 to 2 minutes. Stir saffron in with the shells. Add chicken broth, bring to a simmer, and cook until the broth is a rusty brown and fragrant, about 20 minutes. Strain the saffron broth through a fine-mesh sieve, measuring out 2 cups of broth. Pour into a small saucepan and place over low heat to keep the broth hot.

Preparation for the Paella:

Preheat the oven to 425 degrees. Heat olive oil in a large, oven-proof skillet over medium heat. Cook the chorizo slices in hot oil until browned, about 2 minutes per side. Add the onion to the sausage, cooking and stirring until the onions are soft and slightly translucent, about 3 minutes. Reduce the heat to medium-low. Stir the garlic into the chorizo mixture. Cook and stir until fragrant, about 1 minute. Add the rice to the skillet and stir, coating the rice completely in oil, then stir in the peas.
Pat the rice mixture evenly into the bottom of the skillet. Arrange the shrimp in a single layer over the top of the rice. Layer pepper strips around and in-between the shrimp, then season with salt and cayenne pepper. Increase the heat to high. When the rice begins to sizzle in the skillet, pour the reserved 2 cups of hot saffron broth over the shrimp, gently shaking the skillet to distribute the liquid.
Bake the rice mixture in the oven until the rice is almost tender and still a bit wet, about 20 minutes. Then place the skillet over medium-high and cook until the rice is tender, the liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, about 3 to 5 minutes. Serve with fresh bread and enjoy!

Bowling is a popular sport here in the USA, and it’s estimated that more than 60 million people bowl at least once a year. Here is some fun bowling humor.

Bowlers always have time to spare.

Old bowlers never die, they just end up in the gutter.

Bowling is right up my alley.

If you knock down all the pins, please spare me the details.

There is never a good time to clean the gutters.

Split happens.

The bowling alley is the poor man’s country club.

There’s not a moment to spare.

Bowling is a sport where you can get three strikes and not be out.

Stop! We’re on strike.

The meaning behind this phrase is help that puts someone at an advantage to achieve some goal. An example would be, “Having served in the army gave him a leg up when applying for the job.” The origin of this phrase is not surprising. It goes back to helping someone mount a horse. The helper cups their hands, creating a foothold for one of the rider’s feet while they propel their other leg up in the stirrups and eventually over the horse. The phrase then expanded to mean any assistance that helps someone achieve a goal.