Rice with chorizo and shrimp - Arroz con chorizo y camarones
Rice with chorizo and shrimp, also known as arroz con chorizo y camarones, made with rice and chorizo cooked in a seafood broth with shrimp, onions, peppers, garlic, tomatoes, and parsley.
Servings 8
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.