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Spanish rice with shrimp and chorizo


Rate this recipe 4.1/5 (16 Votes)
Spanish rice with shrimp and chorizo 1 Picture


  • ½ onion
  • 1 tomato
  • 3.5 oz chorizo
  • 3 cups chicken stock
  • olive oil
  • 1 cup rice round paella
  • turmeric
  • 1/3 cup of peas
  • 6 raw shrimp
  • salt and pepper


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cost Budget Friendly


Step 1

Peel and chop onion. Cut the tomato in half and cut into small dice. Cut a few slices of chorizo ​​for decoration and chop the rest into sticks. Heat the chicken stock. In a skillet, heat a little oil and sweat the onion. Add rice and mix.

Step 2

Stir in chicken broth with rice, tomatoes and turmeric. Salt and pepper. After 10 min, add the peas. Continue cooking for 10 minutes on low heat. Remove from heat. Shell the shrimp, leaving tails. In a skillet, heat a little oil and cook the shrimp 2-3 minutes on each side.

Step 3

Season with salt and pepper. Mix the chorizo. Spoon rice into glasses. Top each with a shrimp and a chorizo slice on a toothpick. Consume immediately.

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