Rice With Chorizo & Shrimp
March 24, 2020
"Rice with chorizo and shrimp, also known as arroz con chorizo y camarones, is made with rice and chorizo cooked in a seafood broth with shrimp, onions, peppers, garlic, tomatoes, and parsley."
- Serving Size: 1 (589.9 g)
- Calories 1054.5
- Total Fat - 58.4 g
- Saturated Fat - 18.4 g
- Cholesterol - 306.9 mg
- Sodium - 2790.6 mg
- Total Carbohydrate - 69.7 g
- Dietary Fiber - 4.1 g
- Sugars - 4.7 g
- Protein - 59.6 g
- Calcium - 149.6 mg
- Iron - 4.6 mg
- Vitamin C - 74.8 mg
- Thiamin - 1.1 mg
Step by Step Method
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.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh shrimp and chorizo sausage.
- For a vegetarian option, omit the chorizo and use vegetable broth instead of seafood stock.
- Instead of chorizo sausage, use ground turkey or beef. The benefit of this substitution is that it will reduce the amount of fat and cholesterol in the dish, making it a healthier option.
- Instead of shrimp, use tofu. The benefit of this substitution is that it will provide a vegetarian option that still offers a similar flavor and texture to the dish.
Saffron Rice with Chorizo & Shrimp 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 a pinch of saffron, stir and toast for about 1 minute. 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.
Roasted Asparagus with Garlic - Roasted asparagus with garlic is the perfect accompaniment to this flavorful rice dish. The garlicky, buttery asparagus provide a delicious contrast to the spiciness of the chorizo and the sweetness of the shrimp. Plus, the roasted asparagus are a great source of fiber and vitamins, making this a healthy and delicious side dish.
: Roasted Potatoes with Paprika and Thyme
: Roasted potatoes with paprika and thyme provide a savory, slightly smoky flavor that pairs perfectly with the chorizo and shrimp in this dish. The potatoes are a great source of carbohydrates and vitamins, and the paprika and thyme add a delicious depth of flavor that will make this meal complete.
Q: What type of rice should I use?
A: Long grain rice is best for this recipe, as it will cook evenly and won't become too mushy.
Q: How do I know when the rice is cooked?
A: The rice is done when it has absorbed all of the liquid and is tender. You can also check by tasting a few grains.
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The Spanish dish, Arroz con Chorizo y Camarones, was made famous by the Spanish-American singer, Gloria Estefan, who released a song of the same name in 1988.
Rice with chorizo is a popular dish in Latin America, especially in Mexico, where it has been a part of the cuisine for centuries.