Rice with Chorizo, Shrimp and Green Olives

By: Frank Terranova | NBC 10
Published: January 23, 2012

Serves 6

Ingredients:

3/4 lb. Spanish chorizo, sliced on the bias 1/4 inch thick
3/4 lb. shelled and deveined 21/30 shrimp
1 onion, cut into 1/4-inch dice
1 large garlic clove, minced
3 1/4 cups water
2 cups basmati rice
Kosher salt and freshly ground pepper
12 large pimento-stuffed green olives, thinly sliced
2 Tbsp. chopped flat-leaf parsley
Lemon wedges and hot sauce, for serving

Method of Preparation:

1. Heat a medium enameled cast-iron casserole. Add the chorizo and cook over moderately high heat until it starts to crisp, about 3 minutes. Add the shrimp and cook, stirring occasionally, until white throughout, about 3 minutes.
2. Add the onion, garlic, and olives to the casserole and cook over moderate heat until tender, about 3 minutes. Add the rice and toss to coat. Season with salt and pepper. Add the water, cover and cook over low heat until the rice is just tender, about 18 minutes. Remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes. Spoon the rice into a shallow bowl and serve with lemon wedges and hot sauce.