Chorizo, Shrimp And Rice Recipe

Name: Chorizo, Shrimp And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 tomatoes, 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 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

Servings: persons

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 tomatoes, 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 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

1
Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
2
Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
3
Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
4
Stir in the chorizo, then the stock and bring to the boil.
5
Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
6
Add the shrimp, stir through and cover.
7
Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
8
If it looks too moist, simmer an additional 2 minutes uncovered.
9
Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, chopped, 1 red bell pepper, cut into dice, 1 green bell pepper, cut into dice, and more.

Yes, Chorizo, Shrimp And Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo, Shrimp And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions