Rice with chorizo and shrimp {Arroz con chorizo y camarones}
I made this rice with chorizo and shrimp, also known as arroz con chorizo y camarones in Spanish, as a second course for a Sunday brunch. It’s a variation of the classic arroz con camarones or rice with shrimp. Nicolas (the husband) has this theory that you can make any dish better by adding chorizo. I’m not sure that his theory is always applicable, but at least in this case it worked. In this dish the chorizo is the centerpiece ingredient, the rice and chorizo are cooked together, while the shrimp are added during the last minutes.
The chorizo is packed with spices like paprika, chili powder, pepper, oregano, among others, so I don’t add any additional spices to this dish. However, not all chorizos are equal, so I recommend tasting it as you make it (once any raw ingredients are cooked) and adding more spices if needed. Also, the combination of good quality chorizo, fresh vegetables, seafood stock, shrimp and parsley give a lot of flavor to this dish, but based on your personal preference you can add additional spices or seasonings if desired.
Rice with chorizo and shrimp - Arroz con chorizo y camarones
Ingredients
- 2 tbs olive oil
- 1 white onion diced
- 2 bell peppers any color, diced
- 2 roma tomatoes peeled and diced
- 6 garlic cloves crushed
- 2 cups long grain rice uncooked
- 3 cups seafood stock – can also use chicken broth
- 1 1/2 lb chorizo sliced
- 2 lb raw shrimp peeled and deveined
- 2 tbs finely chopped parsley or cilantro
- Salt to taste
Suggested sides and garnishes:
- Avocado slices
- Onion and tomato curtido
- Fried sweet plantains
- Aji or hot sauce
- Lemon slices
Instructions
- Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
- Stir in the crushed garlic, mix well.
- Add the diced tomatoes, mix well and cook for another 5 minutes.
- Add the rice and stir for about 2 minutes.
- Add the chorizo slices and the seafood stock, stir well and bring to a boil.
- Reduce heat to a simmer, cover and cook for about 15-20 minutes.
- Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
- Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
- Serve with fried ripe plantains, tomato and onion curtido, aji or hot sauce, and avocado slices.
There are many different types of chorizo, but Spanish and Mexican chorizo are the most popular and easiest to find in the US. I prefer to use a semi-soft Spanish chorizo for this dish because it has a better consistency than the fresh Mexican chorizo – which works better for dishes where you want the chorizo to crumble.
I’ve also tried using a mix of different chorizos, one fresh and one cured, and it also worked well. I’ve made the chorizo and shrimp rice using imported classic dry cured Spanish chorizo, and also tried it using a dry cured Spanish chorizo made in California (found at DeLaurenti at Pike Place Market). You can also prepare it using fresh Spanish chorizo – for those in Seattle, the ones at Uli’s at Pike Place Market are really good.
I love the vibrant red color of the dry cured chorizo and the flavor of the fresh chorizo. I have to clarify that this is not a paella, though it does have a lot of Spanish influence. There are many Latin dishes made with rice and combinations of seafood and meat that are very different from paella. However, for some reason every time I make a rice based dish, it is immediately categorized as a paella.
There are quite a few differences, but the main ones are that the type of rice is different, long grain rice vs short paella style rice. Also, a lot of the Latin American rice dishes don’t use saffron, which is one of the defining ingredients for paella. I served this rice with chorizo and shrimp with side dishes of fried ripe plantains, avocado slices, onion and tomato curtido or salad, aji hot sauce, and some lemon slices.
Step by step preparation photos for rice with chorizo and shrimp
I’m from Louisiana and we cook something very similar called Jambalaya. The main difference is that chicken is normally in jambalaya as well as chorizo and shrimp.
Just want to say thank you for sharing these great recipes! Tonight, I’m making your arroz con pollo y ya creo que sera muy sabroso.
Thanks!
Hi Chris – I love jambalaya, my grandmother is from Louisiana and makes great jambalaya! I hope you enjoy the arroz con pollo.
This is a great recipe. I was rambling thru my freezer on a budget and found boneless chicken breast, ground salvadorian (sp?) chorizo and some shrimp. I was looking for a recipe with rice. I’m gonna put the chicken breast back in the freezer and just follow your recipe, except my chorizo is ground!!! I’m gonna brown the chorizo with the onions, etc.
Yum
hey when i seen this i was like i have to try this it looks so gooood. So as of right now im making this dish and let me tell you it smells sooo good i cant wait til its done….. thxs so much for sharing this dish with us
after its all done is the rice suppose to be loose or sticky?? just a question before i make it
Slightly sticky but not too much
I made this a while back. Although my rice didn’t get cooked completely, it was still very good. Also, I am having so much trouble finding firm chorizo. Everything I find is of a Mexican chorizo consistency. So when I made this I had to use the Mexican style. I wonder if this changes the flavor at all?
Hi Veronica – it depends on the spices in the chorizo, depending on the maker the Mexican chorizo might have different spices or different quantities of spices that will change the flavor, same thing is also true for the firm Spanish style chorizo. One of the main differences I have noticed is that the Spanish chorizo tends to have a sweeter spice flavor (think paprika) while the Mexican chorizo is a little bit on the spicier (think hot spicy pepper) side, but again based on the maker that can change.
This is one of my favorite rice dishes, I’ve been making this for years it’s sorta like a paella just with less ingredients. Great pictures and instructions.
Yum! I want to try this. Where can I find good food like this in Quito? I live here but cannot seem to find any… I have been disappointed eating out most of the time and our Ecuadorian friends wouldn’t be able to cook their way out of a box.
do we need 2 of each pepper or we choose a bell pepper?
Just 2, any color.
easy way: prepare the rice at side, cook the rice in with half seafood stock and water, reserve
make the refrito with prawn and chorizo and in a wok style pan combine at high heat for a 2 minute, adding a little stock if too dry, this way the prawns will keep juicy.. and not overdone
laylita correct me if wrong.
This looks really tasty!