Spanish Rice with Garlic Shrimp and Chorizo

Ingredients

Spanish Rice:

• 1 cup basmati rice, rinsed
• 1/2 green pepper, finely diced
• 1/2 yellow pepper, finely diced
• 1/4 red onion, finely diced
• 2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp turmeric
• 1 tbsp tomato paste
• 1/4 cup passata
• 2 tbsp butter
• 1 1/4 cup chicken stock

Garlic Shrimp and Chorizo:

• 1lb shrimp, peeled and deveined
• 100g smoked chorizo, finely diced
• 6 cloves garlic, finely minced and divided
• 2 tsp smoked paprika
• 1/2 tsp chili flakes
• 2 tbsp olive oil
• 1/4 bunch parsley, finely minced
• 1 1/2 tbsp sherry vinegar

Directions

For the Spanish Rice:

1. Begin by rinsing your long grain rain several times until the water is clear and all of the starch is removed.
2. Put the rice in a pot then add the peppers, onion, paprika, salt, garlic powder, turmeric, tomato paste, passata, butter, and stock.
3. Bring up to a gentle boil then reduce down to a low simmer. Cover and let cook for 12-14 minutes.
4. Turn off the heat and leave covered for another 5 minutes.
5. Uncover, fluff with a fork then serve!

For the Garlic Shrimp and Chorizo:

1. Combine the shrimp, oil, paprika, chili flakes, and half of the garlic and mix well. Set aside.
2. In a skillet, heat up some more olive oil and add the rest of the garlic and chorizo. Cook on medium heat for 2 minutes, stirring regularly.
3. Add the shrimp along with salt to taste. Cook on medium high for 2 minutes, or until just cooked through.
4. Finish with sherry vinegar and the fresh parsley.