Rice with garlic shrimp and chorizo sausage in a rice cooker
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 469, total fat 17 G., saturated fats 5 G., proteins 22 G., carbohydrates 55 G., fiber 2 G., cholesterol 120 mg, sodium 661 mg, sugar 1 G.
Calories 469, total fat 17 G., saturated fats 5 G., proteins 22 G., carbohydrates 55 G., fiber 2 G., cholesterol 120 mg, sodium 661 mg, sugar 1 G.
This incredibly simple dish was inspired by the flavor of Spanish garlic shrimp and is cooked entirely in a rice cooker. The shrimp are enhanced by the smoky flavors of chorizo and paprika, crisp red pepper, and a bright squeeze of lemon juice at the end. When layering the chorizo in the bottom of the rice cooker, a bright orange oil is released, infusing the rice with a wealth of aroma and flavor. The steam softens the sausage in a way that other cooking methods can't. For this recipe, look for the largest shrimp possible, as smaller ones will quickly overcook.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 1 tbsp sherry
- 1 teaspoon paprika
- 6 cloves garlic, crushed
- 450 g king prawns, peeled and deveined
- 170g smoked chorizo or any smoked pork sausage, cut into pieces, casing removed
- 1 red bell pepper, finely chopped
- 1 small onion, thinly sliced
- 2 cups long grain rice
- A pinch of crushed red pepper flakes
- 1 cup fresh parsley, finely chopped, plus extra for serving
- Juice of half a lemon + wedges for serving
- Special equipment: 6 liter rice cooker.
- Coarse salt and freshly ground black pepper
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Recipes with similar ingredients: long-grain rice, shrimps, chorizo sausage, paprika, sherry, sweet pepper, lemon juice
Cooking the dish according to the recipe:
- In a medium bowl, combine the olive oil, sherry, paprika, garlic, 1/2 teaspoon salt, and a few grinds of black pepper. Add the shrimp and toss to combine. Set aside.
- Place the chorizo in a rice cooker, add the bell pepper and onion. Top with rice, add red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Pour in 3 cups of water, then top with the shrimp, pouring all the garlic oil from the bowl over them.
- Cover the rice cooker with a lid and cook according to the manufacturer's instructions. Depending on your rice cooker model, this should take 30 to 35 minutes. If the rice cooker hasn't turned off after 30 minutes, remove the shrimp, replace the lid, and continue cooking until the cycle is complete.
- Using tongs, transfer the shrimp to a plate. Add the parsley and lemon juice to the rice mixture, stirring thoroughly from the bottom of the pan until well combined. Divide the rice among bowls, top with the shrimp, sprinkle with parsley, and serve with a squeeze of lemon juice, if desired.
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