Ingredients
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3/4 lb dry chorizo sausage, sliced on the bias 1/4 inch thick
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1 onion, chopped
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3 1/4 cups water
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2 cups basmati rice
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kosher salt & freshly ground black pepper, to taste
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12 large pimiento-stuffed green olives, thinly sliced
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2 tablespoons flat leaf parsley, chopped
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lemon wedges and hot sauce, for serving
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1 large garlic clove, minced
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3/4 lb large raw shrimp, shelled and deveined
Instructions
- Heat a medium-sized enameled cast-iron dutch oven or skillet (or other heavy, good quality cookware) over medium-high heat.
- Add the chorizo and cook until they start to crisp, about 3 minutes or so.
- Add the shimp and cook, stirring occasionally, until white throughout - about 2-3 minutes. Do not overcook the shrimp!
- Use a slotted spoon transfer the chorizo and shrimp to a plate.
- Drain off all but 2 T. of the fat in the pan.
- Add the onion and garlic to the pan and cook over medium heat until tender, about 3 minutes.
- Add the water and rice and bring to a boil.
- Season with salt and pepper.
- Cover and cook over low heat until the rice is just tender, about 18 minutes depending on your heat level.
- Remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes.
- Gently fold in the chorizo, shrimp olives and parsley.
- Season with salt and pepper , to taste.
- Spoon the rice into shallow bowls and optionally serve with serve with lemon wedges and hot sauce.