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Nutrition Facts
Serving Size 1 (317g) Recipe makes 4 servings The following items or measurements are not included below: Spanish rice vegetable stock
Calories 446
Calories from Fat 251		(56%)
Amount Per Serving		%DV
	Total Fat 28.0g	43%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 14.4g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 216mg		72%
Sodium 787mg		32%
Potassium 701mg		20%
Total Carbohydrate 11.3g		3%
	Dietary Fiber 2.3g	9%
	Sugars 4.8g
Protein 36.5g		72%
detailed view... how is this calculated?

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Chorizo, shrimp and rice

Recipe #78024 | 50 min | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: JustJanS
Dec 5, 2003

I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, cut into dice
1 green bell pepper, cut into dice
2 cloves garlic, crushed
1 large tomato, 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 cups vegetable stock or fish stock or chicken stock
1 lb raw large shrimp, shelled and deveined
2 tablespoons finely chopped fresh parsley, to garnish

Directions

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.

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Featured Reviews for This Recipe

From: Julie421511

On Jan 31, 2009

I thought this recipe was ok. I found it to be a bit salty. I think next time I try it, I will substitute brown rice and maybe leave out the chorizo.

0 people found this review helpful

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From: Akeleie

On Jan 17, 2009

This is a hearty recipe! My family really liked it. I did some changes to the basic recipe to make it more like a Spanish paella. I omitted the dill and added a few pinches of saffron as well as one pinch of cayenne. I also added some frozen peas at the same time as the shrimps. I also needed to add more liquid to cook well the rice. Instead of fresh tomatoes, I used canned tomatoes which I strained to measure up the liquid properly. Voilà!

1 person found this review helpful

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From: saylaveev

On Sep 12, 2005

I thought this was a great recipe. It is like a jambalya (spelling?) but without the intense heat. My DH found it too much of one flavor, but I loved it. Too shorten cooking time I used precooked prawns and cooked the rice at a higher temp than suggested (med-low). I was able to pull it all together in 30 minutes. I also added cilantro to my plate and lemon and lime juice to both plates to give it some added zing. I'll definately make this again.

2 people found this review helpful

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From: GrandmaG

On Nov 12, 2004

This is wonderful! I needed to use up some chorizo that was in the fridge and this looked good. I used regular white rice and chicken stock. Also I used a yellow pepper instead of red. I can't wait to try this with homemade Chorizo Sausage #102566 by Julesong. Another recipe added to my "will cook often" book. Thanks for sharing!

2 people found this review helpful

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