I made this arroz con chorizo y camarones or rice with chorizo and shrimp as a second course for a Sunday brunch; it’s a variation of the classic arroz con camarones or rice with shrimp. Nicolas has this theory that you can make any dish better by adding chorizo, I’m not sure that theory is always applicable, but at least in this case it worked, though in this dish the chorizo is the centerpiece ingredient, the rice and chorizo are cooked together while the shrimp are added during the last minutes. The chorizo is packed with spices like paprika, chili powder, pepper, oregano, among others, so I don’t add any additional spices to this dish; in addition, the combination of good quality chorizo, fresh vegetables, seafood stock, shrimp and parsley give a lot of flavor to this dish, but based on your personal preference you can add additional spices or seasonings if desired. There are different types of chorizo, but Spanish and Mexican chorizo are the easiest to find, I prefer to use the Spanish chorizo for this dish because it has more consistency than the Mexican chorizo – which works better for dishes where you want the chorizo to crumble. Previously I used a classic dry cured Spanish chorizo, most recently I tried a dry cured Spanish chorizo made in California (found at DeLaurenti at Pike Place Market) and I also added a fresh Spanish chorizo (from Uli’s at Pike Place Market), I love the vibrant red color of the dry cured chorizo and the flavor of the fresh chorizo. I have to clarify that this is not a paella, though it does have a lot of Spanish influence, there a lot of Latin dishes made with rice and combinations of seafood and meat that are very different from paella, but yet for some reason every time I make a rice based dish it is immediately categorized as a paella, there are quite a few differences, but the main ones are that the type of rice is different, long grain rice vs short paella style rice, and a lot of the South American rice dishes don’t use saffron, which is one of the defining ingredients for paella. I served this with fried ripe plantains, avocado slices, onion and tomato curtido or salad, hot sauce and some lemon slices.
2 tbs olive oil
1 white onion, diced
2 red/yellow/orange bell peppers, diced
2 roma tomatoes, peeled and diced
6 garlic cloves, crushed
2 cups rice, uncooked
3 cups seafood stock – can also use chicken broth
1 1/2 lb chorizo, sliced
2 lb raw shrimp, peeled and deveined
2 tbs finely chopped parsley
Salt to taste
Suggested sides: avocado slices, onion and tomato curtido, fried sweet plantains, hot sauce and lemon slices.
- 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.
- Serve warm.