Chorizo, Shrimp And Rice

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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 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

Recipe

• 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.