Arroz con chorizo y camarones
Pork lovers know there is a lot of variety in the sausage world. That certainly holds for chorizo. There are distinctive chorizos from Mexico, Central America and Spain. Chorizos can be mild or spicy, crumbly or hard.
This rice with chorizo dish--think of it as a simple paella--calls for Spanish chorizo, an aged sausage which is firmer than Mexican chorizo and less spicy. It’s available at Spanish and some Latino markets. If you can’t find it, substitute Portuguese linguica sausage, often available in supermarkets.
Round out the menu with a green salad.
Heat the oil in a large saucepan over medium heat. Add the onion, garlic and red and green peppers. Cook, stirring, until the onion and peppers start to soften, about 5 minutes. Add the tomato and rice and cook another 2 to 3 minutes until the tomato softens.
Stir in the chorizo and the chicken broth. Bring to a boil, cover and reduce the heat to low. Simmer until the rice is tender but still quite moist, about 15 minutes.
Stir in the shrimp, cover the pan and cook until the shrimp are opaque and pink, 2 to 3 minutes. Stir in the parsley and serve.
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