Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken stock
  • ½ teaspoon saffron threads
  • 2 tablespoons olive oil
  • 14 ounces chorizo sausage (cut into slices)
  • 1 large onion (chopped)
  • 3 garlic cloves (chopped)
  • 14 ounces raw shrimp (cleaned)
  • 1 cup dry white wine
  • 2 cups converted (parboiled)* white rice (see recipe notes below)
  • 1 teaspoon paprika
  • 1 canned chopped tomatoes (14oz)
  • A good handful of fresh parsley (chopped)

Instruction

  • Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
  • Heat the oil in a shallow pan on medium-high heat and fry the chorizo until it starts to brown and release its orange-colored oils. Add the onion and continue to fry until the onion has softened. Add the garlic and fry another minute.
  • Add the shrimp and sauté until pink (about 2-3 minutes). Remove the shrimp from the pan and set aside.
  • Add the white wine and allow to almost fully evaporate before adding the rice. Coat the rice with the other ingredients and then add the stock, paprika, tomatoes, and parsley. Bring to a boil before reducing the heat. Cover and leave to simmer 15-20 or until the rice is tender.
  • Remove from the heat, add the shrimp mix to warm with the cooked rice and serve.