SERVES 4 to 6
TOTAL TIME: 45 minutes
Feel free to use leftover or precooked rice here; for more information on buying precooked rice, click here. Do not overcook the shrimp in step 3 or else they will taste rubbery. Serve with crusty bread or Garlic Toasts. See the photos that follow the recipe.
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8 |
ounces chorizo sausage, cut into ½-inch pieces |
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1 |
onion, chopped fine |
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1 |
green bell pepper, stemmed, seeded, and chopped fine |
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1 |
tablespoon olive oil |
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2 |
tablespoons all-purpose flour |
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4 |
garlic cloves, minced |
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¼ |
teaspoon saffron threads, crumbled |
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3 |
(8-ounce) bottles clam juice |
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1 |
(14.5-ounce) can diced tomatoes |
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1 |
pound extra-large shrimp (21 to 25 per pound), peeled and deveined |
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2 |
cups cooked rice |
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2 |
tablespoons minced fresh parsley |
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Salt and pepper |
1. Combine sausage, onion, bell pepper, and oil in Dutch oven and cook over medium-high heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in flour, garlic, and saffron and cook until fragrant, about 1 minute.
2. Slowly whisk in clam juice, scraping up any browned bits and smoothing out any lumps. Stir in tomatoes and simmer until flavors meld, about 15 minutes.
3. Stir in shrimp and rice and cook until shrimp are bright pink, about 3 minutes. Stir in parsley and season with salt and pepper to taste. Serve.