Saffron Rice with Chorizo and Shrimp (Arroz con Chorizo y Camarones)
Makes 6 servings
- 3 tablespoons olive oil
- 1 pound medium raw shrimp, peeled and deveined
- 1 small yellow onion, diced
- 1 small red pepper, diced
- 2 garlic cloves, minced
- 1 pound chorizo, sliced
- 2 cups medium grain rice, uncooked
- 4 cups chicken stock
- 1/8 teaspoon saffron
- salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Step 1: Heat the olive oil over medium heat in a large sauté pan; saute shrimp until golden brown about 2 minutes per side. Transfer shrimp to a plate and set aside.
Step 2: Add 1 more tablespoon olive oil to the pan and add the onions and peppers, cook for about 5 minutes until onions and peppers are caramelized.
Step 3: Stir in the garlic, mix well. Cook until aromatic.
Step 4: Add the chorizo and cook for a couple of minutes until the oil fro the chorizo is released.
Step 5: Stir in the rice to coat the grains with oil, about 2 minutes.
Step 6: Pour in the stock stirring to remove any brown bits from the bottom of the pan. Add the saffron and bring to a simmer.
Step 7: Cover and cook for about 18-20 minutes until the rice is tender and most of the stock is absorbed.
Step 8: Add the shrimp back into the rice and cover cover pan again. Cook to absorb the remaining liquid and the shrimp is cooked through.
Step 9: Season to taste with salt and pepper and sprinkle with chopped parsley.