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.

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