Rice with Chorizo, Shrimp and Green Olives Recipe

Name: Rice with Chorizo, Shrimp and Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound Spanish chorizo, sliced on the bias 1/4 inch thick; 3/4 pound shelled and deveined large shrimp; 1 onion, cut into 1/4-inch dice; 1 large garlic clove, minced; 3 1/4 cups water; 2 cups basmati rice; Kosher salt and freshly ground pepper; 12 large pimento-stuffed green olives, thinly sliced; 2 tablespoons chopped flat-leaf parsley; Lemon wedges and hot sauce, for serving

Servings: persons

3/4 pound Spanish chorizo, sliced on the bias 1/4 inch thick
3/4 pound shelled and deveined large shrimp
1 onion, cut into 1/4-inch dice
1 large garlic clove, minced
3 1/4 cups water
2 cups basmati rice
Kosher salt and freshly ground pepper
12 large pimento-stuffed green olives, thinly sliced
2 tablespoons chopped flat-leaf parsley
Lemon wedges and hot sauce, for serving

1
Heat a medium enameled cast-iron casserole.
2
Add the chorizo and cook over moderately high heat until it starts to crisp, about 3 minutes.
3
Add the shrimp and cook, stirring occasionally, until white throughout, about 3 minutes.
4
Using a slotted spoon, transfer the chorizo and shrimp to a plate.
5
Drain off all but 2 tablespoons of the fat in the casserole.
6
Add the onion and garlic to the casserole and cook over moderate heat until tender, about 3 minutes.
7
Add the water and rice and bring to a boil.
8
Season with salt and pepper.
9
Cover and cook over low heat until the rice is just tender, about 18 minutes.
10
Remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes.
11
Gently fold in the chorizo, shrimp, olives and parsley and season with salt and pepper.
12
Spoon the rice into shallow bowls and serve with lemon wedges and hot sauce.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3/4 pound Spanish chorizo, sliced on the bias 1/4 inch thick, 3/4 pound shelled and deveined large shrimp, 1 onion, cut into 1/4-inch dice, 1 large garlic clove, minced, and more.

Yes, Rice with Chorizo, Shrimp and Green Olives 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.

Rice with Chorizo, Shrimp and Green Olives

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