I make this meal often. It can be made with fresh or frozen shrimp. The recipe calls for large shrimp but I make it with baby salad shrimp, my family loves it. Chorizo sausage is a great choice for this recipe but if you feel creative try others or even a combination.
2 tbsp Olio Carli Olive Oil
1 large onion, chopped
1 red bell pepper, cut into dice
2 cloves of garlic, crushed
1 large tomato, chopped
1 cup quick-cook Spanish rice (or other variety will also do)
salt and pepper
7 ounces Village Grocer Chorizo Sausage, casing removed, cut into ¼ inch sliced
2 cups vegetable stock, fish stock or chicken stock
1 lb raw large shrimp, shelled and deveined or baby salad shrimp
2 tbsp finely chopped fresh parsley, to garnish
Heat the oil in a large frying pan over medium-high heat.
Add onions and bell peppers and cook for 2 minutes. Add garlic, and continue to cook for a further 3 minutes, stirring occasionally. Add the tomato, rice, salt and pepper to taste and cook for 2 minutes. Stir in the chorizo, then the stock and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
Add shrimp, stir through and cover. Cook for about 5 minutes or until the shrimp turns pink and the liquid has been absorbed.
If it looks too moist, simmer an additional 2 minutes uncovered. Taste and adjust the seasoning if necessary, sprinkle with parsley and serve.