Ingredients
- 1 cup dry chorizo, cut into small cubes
- 2 to 3 cloves of garlic, chopped
- 1 tbs paprika (regular or smoked)
- 1 small yellow onion, chopped
- 1 or 2 red bell pepper, cut into small cubes
- 1/2 tbs saffron
- 1 cup arborio rice
- 2 cups vegetable or fish broth
- 1 tbs tomato paste
- 1 cup Casa Das Tias Piri Piri sauce (medium or hot)
- 3/4 cup cherry tomatoes
- 300g shrimp, peeled
- 1 bunch parsley or cilantro
- 1 lemon
Preparation
- Put the broth in a saucepan with the saffron and a pinch of salt.
- Bring to a gentle boil. Let simmer.
- Heat a drizzle of oil in a large skillet over medium heat.
- Cook the onion, pepper, chorizo, paprika and garlic for 5-7 minutes. Add salt and pepper to taste.
- Add the rice and tomato paste and mix well to cover each grain with oil.
- Add the broth and the Piri Piri sauce. Mix and bring to a boil.Cover and cook over medium heat for about 15 minutes until
- the rice absorbs most of the liquid. Stir a few times.
- If the rice seems dry, add more water or broth.
- Add the shrimp to the rice. Cover and cook for another 8-10 minutes until the seafood is cooked through.
- Serve and garnish with parsley, some lemon juice and a drizzle of olive oil to taste.
