From craving to table
Instructions
- 1
In a large skillet, heat olive oil over medium heat. Add sliced chorizo and cook for 3-4 minutes until slightly browned.
- 2
Add chopped onion, minced garlic, and diced bell pepper to the skillet. Sauté for 5 minutes until vegetables are softened.
- 3
Stir in the rice, saffron threads, smoked paprika, salt, and pepper. Mix well to coat the rice with the spices.
- 4
Pour in the chicken broth and bring to a simmer. Cover the skillet and cook for 15-20 minutes until the rice is tender and has absorbed the liquid.
- 5
While the rice is cooking, heat a separate skillet over medium-high heat. Add the shrimp and sauté for 3-5 minutes until they turn pink and opaque.
- 6
Once the rice is cooked, fluff it with a fork. Divide the rice among bowls, top with sautéed shrimp, and garnish with chopped parsley.
- 7
Serve hot and enjoy your Spanish Shrimp Rice Bowl!