Shrimp and Chorizo on top of saffron rice
4.25 from 12 votes
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One-Pot Shrimp and Chorizo Rice

This recipe is a great one-pot meal that is easy and full of flavor.  This delicious shrimp dish is, flavored with Spanish sausage and saffron rice - an easy alternative to paella.

Course Main
Cuisine Spanish
Keyword easy dinner, rice, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1101 kcal
Author Erren

Ingredients

  • 4 cups Chicken Stock
  • 1⁄2 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 long-grain rice
  • 1 teaspoon paprika
  • 1 canned chopped tomatoes (14oz)
  • A good handful of fresh parsley chopped

Instructions

  1. Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
  2. 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.

  3. Add the shrimp and sauté until pink (about 2-3 minutes). Remove the shrimp from the pan and set aside.
  4. 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.

  5. Remove from the heat, add the shrimp mix to warm with the cooked rice and serve.
Nutrition Facts
One-Pot Shrimp and Chorizo Rice
Amount Per Serving
Calories 1101 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 16g100%
Cholesterol 344mg115%
Sodium 2349mg102%
Potassium 935mg27%
Carbohydrates 89g30%
Fiber 1g4%
Sugar 5g6%
Protein 57g114%
Vitamin A 245IU5%
Vitamin C 7.3mg9%
Calcium 201mg20%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.