Rice With Chorizo, Shrimp And Green Olives

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3/4 lb dry chorizo sausage, sliced on the bias 1/4 inch thick
• 3/4 lb large raw shrimp, shelled and deveined
• 1 onion, chopped
• 1 large garlic clove, minced
• 3 1/4 cups water
• 2 cups basmati rice
• kosher salt & freshly ground black pepper, to taste
• 12 large pimiento-stuffed green olives, thinly sliced
• 2 tablespoons flat leaf parsley, chopped
• lemon wedges and hot sauce, for serving (optional)

Recipe

• 1 heat a medium-sized enameled cast-iron dutch oven or skillet (or other heavy, good quality cookware) over medium-high heat.
• 2 add the chorizo and cook until they start to crisp, about 3 minutes or so.
• 3 add the shimp and cook, stirring occasionally, until throughout - about 2-3 minutes. do not overcook the shrimp!
• 4 use a slotted spoon transfer the chorizo and shrimp to a plate.
• 5 drain off all but 2 t. of the fat in the pan.
• 6 add the onion and garlic to the pan and cook over medium heat until tender, about 3 minutes.
• 7 add the water and rice and bring to a boil.
• 8 season with salt and pepper.
• 9 cover and cook over low heat until the rice is just tender, about 18 minutes depending on your heat level.
• 10 remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes.
• 11 gently fold in the chorizo, shrimp olives and parsley.
• 12 season with salt and pepper , to taste.
• 13 spoon the rice into shallow bowls and optionally serve with serve with lemon wedges and hot sauce.