Rice With Chorizo, Shrimp and Green Olives

Recipe by LifeIsGood


  • 34
    lb dry chorizo sausage, sliced on the bias 1/4 inch thick
  • 34
    lb large raw shrimp, shelled and deveined
  • 1
    onion, chopped
  • 1
    large garlic clove, minced
  • 3 14
    cups water
  • kosher salt & freshly ground black pepper, to taste
  • 12
    large pimiento-stuffed green olives, thinly sliced
  • 2
    tablespoons flat leaf parsley, chopped
  • lemon wedges and hot sauce, for serving (optional)


  • Heat a medium-sized enameled cast-iron dutch oven or skillet (or other heavy, good quality cookware) over medium-high heat.
  • Add the chorizo and cook until they start to crisp, about 3 minutes or so.
  • Add the shimp and cook, stirring occasionally, until white throughout - about 2-3 minutes. Do not overcook the shrimp!
  • Use a slotted spoon transfer the chorizo and shrimp to a plate.
  • Drain off all but 2 T. of the fat in the pan.
  • Add the onion and garlic to the pan and cook over medium heat until tender, about 3 minutes.
  • Add the water and rice and bring to a boil.
  • Season with salt and pepper.
  • Cover and cook over low heat until the rice is just tender, about 18 minutes depending on your heat level.
  • Remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes.
  • Gently fold in the chorizo, shrimp olives and parsley.
  • Season with salt and pepper , to taste.
  • Spoon the rice into shallow bowls and optionally serve with serve with lemon wedges and hot sauce.