Rice with chorizo and shrimp - Arroz con chorizo y camarones
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Course
Main Course
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Cuisine
South American, Spanish, International
Rice with chorizo and shrimp - Arroz con chorizo y camarones
Description
Rice with chorizo and shrimp - Arroz con chorizo y camarones features sautéed aromatic vegetables combined with diced tomatoes, melding into a fragrant base. Long-grain rice is toasted briefly before adding sliced chorizo and seafood stock, then slowly simmered until almost cooked. Fresh shrimp are added near the end, steaming in the heat until they turn opaque, integrating their sweetness into the rice mixture. The final sprinkle of fresh parsley or cilantro adds brightness. The dish combines the spicy, smoky notes of chorizo with the natural sweetness of shrimp, presenting a balanced flavor profile alongside a tender yet substantial rice texture.
This dish works well served with sides like fried ripe plantains and avocado slices, as well as tangy tomato and onion curtido and hot sauce to add contrast. Those accompaniments introduce different textures and cool, acidic elements to complement the richness of the chorizo and the savory rice.
Ingredients
- 2 tbs olive oil
- 1 white onion diced
- 2 bell pepper any color, diced
- 2 Roma tomato peeled and diced
- 6 garlic crushed, cloves
- 2 cups long grain rice uncooked
- 3 cups seafood stock can also use chicken broth
- 1 1/2 lb chorizo sliced
- 2 lb Shrimp peeled and deveined, raw
- 2 tbs parsley finely chopped, or cilantro
- salt to taste
Suggested sides and garnishes:
- avocado slices
- onion curtido
- tomato curtido
- sweet plantain fried
- hot sauce 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.
User Reviews
Overall Rating
4.9
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