This was originally an Emeril Lagasse recipe for a shrimp and chorizo tapa, but I changed it to serve it as a main course. I served this with a salad as the first course and poached fruits with vanilla ice cream for dessert--an easy, and elegant dinner for company.
1 tablespoon plus 1-2 tbl Spanish olive oil
1/2 pound dry Spanish chorizo, cut on the diagonal into 1/2-inch-thick slices (I like the Palacios brand from Amazon, but Goya will do)
1 1/2 cups thinly sliced onions
1 red/yellow/orange bell pepper, sliced
1 tablespoon minced garlic
2 Roma tomatoes, chopped
1/2 cup dry (fino) sherry
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon Spanish paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lemon juice
2 tablespoons minced fresh parsley
Place a large skillet over medium-high heat, and add the 1 tablespoon olive oil. When it is hot, add the sliced chorizo and sauté, turning as necessary, until it begins to brown around the edges on both sides, 4 to 6 minutes. Add the onions and peppers and cook, stirring occasionally, until caramelized around the edges and softened, 4 to 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add 1/2 the paprika and stir. Add the tomatoes and cook for 1 minutes. Add 1/4 cup of the sherry and cook for 1 minute. Can be prepared in advance to this point.
Add the shrimp, paprika, the remaining 1/4 cup sherry, salt, and pepper and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes. Add the remaining 2 tbl olive oil, and the lemon juice and parsley; stir to combine. When heated through, remove from the heat.
Serve immediately on a bed of yellow rice.
1 tbl olive oil
1/2 onion, diced
1 cup arborio rice
2 cups chicken stock (low sodium)
Big pinch saffron
1/2 tsp Salt
Heat the chicken stock with the saffron and let stand. Saute the onion in the olive oil in a saucepan. Add the rice and saute til it turns opaque. ( can be done ahead to this point, reheat if cold) Add the stock, salt, and pepper to the rice. Bring to a boil, cover, reduce heat to low and cook 15 minutes. Turn off heat and let stand, covered, 5-10 minutes more. Serve immediately.