I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, cut into dice
- 1 green bell pepper, cut into dice
- 2 garlic cloves, crushed
- 1 large tomato, chopped
- 1 cup quick-cook Spanish rice (or other variety is OK)
- salt and pepper
- 7 ounces chorizo sausage, casings removed, cut into 1/4 inch slices
- 2 cups vegetable stock or 2 cups fish stock or 2 cups chicken stock
- 1 lb raw large shrimp, shelled and deveined
- 2 tablespoons finely chopped fresh parsley, to garnish
- Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
- Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
- Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
- Stir in the chorizo, then the stock and bring to the boil.
- Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
- Add the shrimp, stir through and cover.
- Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
- If it looks too moist, simmer an additional 2 minutes uncovered.
- Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.
I thought this recipe was ok. I found it to be a bit salty. I think next time I try it, I will substitute brown rice and maybe leave out the chorizo.
YUM! If you like or even could like - Zatairan type flavors - this is for you. We used plain basmati rice, nothing special Johnsonville Chorizo, frozen tomatoes and peppers from the garden this last summer. In otherwords if this recipe could have been ruined, I would have done it- call it a talent. Anyway, had it for dinner, breakfast, lunch, and dinner then started thinking about when we were going to make it again. When you use just plain rice 99% of the seasoned flavor of the dish is going to come out of the chorizo. Anyway, I highly recommend and it makes enough to feed a family of four with a couple of teenage boys :)
Wow! This was great! I used andouille instead of chorizo. (Yum!)