4.9 from 333 votes
Rice with chorizo and shrimp - Arroz con chorizo y camarones
This recipe combines long-grain rice cooked with spicy chorizo sausage and fresh shrimp, creating a hearty and flavorful dish. Sautéed onions, bell peppers, garlic, and Roma tomatoes form a savory base that infuses the rice with rich taste. The seafood stock enhances the depth of flavor while cooking the rice and shrimp together yields tender, juicy shrimp nestled within the seasoned grains. It's a complete, satisfying main course that features a mix of textures and bold components like chorizo and seafood.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
8
Course:
Main Course
Cuisine:
South American, Spanish, International
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
- tomato curtido
- onion 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.
Cup of Yum