Savory Spanish Shrimp and Rice Stew
Author: America's Test Kitchen
Recipe type: Dinner
Cuisine: Spanish
Prep time:
Cook time:
Total time:
Serves: 4
- 2 LINKS OF UNCOOKED CHORIZO
- 1 ONION
- 1 RED PEPPER
- 2 TBS OLIVE OIL
- 2 TBS FLOUR
- 8 CLOVES GARLIC
- 1 TSP SAFFRON
- 3 8OZ CLAM JUICE
- 1 28 OZ CAN SAN MARZANO TOMATOES
- 1 LB UNCOOKED SHRIMP
- 4 CUPS RICE
- ½ CUP PARSLEY
- CHOP VEGGIES
- PEEL AND DE-VEIN SHRIMP
- HEAT OLIVE OIL AND COMBINE CHORIZO, PEPPERS, ONION UNTIL VEGGIES ARE BROWNED (about 7 minutes)
- WHISK IN CLAM JUICE, FLOUR, TOMATOES (cook for about 15 minutes)
- ADD SHRIMP AND PARSLEY (cook about three minutes until shrimp turns pink)
- COOK RICE SEPARATELY AND ADD TO THE STEW (turn heat to low)
Recipe by A Day in the Bite at https://www.adayinthebite.com/spanish-shrimp-and-rice-stew/
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