Shrimp and Chorizo Spanish Rice Skillet

• 1 tablespoon olive oil
• 8 ounces chorizo sausage, casing removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 1 1/2 cups chicken broth
• 1 cup long-grain rice
• 12 ounces shrimp, peeled and deveined
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Juice of 1/2 lemon

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chorizo and cook until browned, breaking it into small pieces with a spoon.
3. 3 Stir in onion, garlic, and red bell pepper, cooking until softened.
4. 4 Sprinkle with smoked paprika and saffron, if using, and stir to combine.
5. 5 Add rice and stir to coat with oil and spices.
6. 6 Pour in chicken broth, bring to a simmer, cover, and cook for 15 minutes.
7. 7 Push the rice to one side of the skillet and add shrimp to the other side.
8. 8 Season shrimp with salt and pepper, cooking until pink and opaque.
9. 9 Stir shrimp into the rice, sprinkle with parsley, and squeeze lemon juice on top.
10. 10 Remove from heat and let sit covered for 5 minutes before serving.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add a can of diced tomatoes for extra moisture and tang.
• Include a handful of frozen peas during the last 5 minutes of cooking for added color and nutrients.

Substitutions

• Substitute shrimp with chicken for a different protein option.
• Use vegetable broth instead of chicken broth for a vegetarian version.

Pairings

• A zesty lime margarita complements the smoky flavors.
• A simple avocado salsa on the side adds freshness.

Nutrition

Tips

• For extra flavor, toast the saffron threads in a dry pan for a few seconds before adding to the skillet.
• If you can't find chorizo, substitute with spicy Italian sausage for a similar kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with a chilled white wine like Albariño for a refreshing contrast.

FAQ