Easy Arroz con chorizo y camerones

EASY RECIPE

My quest for a new tasty but easy dinner recipe started with a cool Sunset recipe for Seafood and Chorizo paella.  I liked the idea, but since She Who Must Be Obeyed doesn’t eat clams and mussels I would need to keep looking.  I found a number of great recipes on the internet including Laylita’s Recipe and others.   I decided to start with Laylita’s recipe and add from others, and an idea or two of my own to create the easy Arroz con chorizo y camerones (Spanish chorizo and shrimp with rice) dinner.  This dish is easy to make, and has wonderful flavors.  The one possible hard item to find is the Spanish Chorizo.  It is more like hard salami than the Mexican counterpart which can be a little crumbly and granulated (like gooey browned burger).  Depending on your nearby grocery store you may need to substitute the Spanish chorizo with a nice spicy salami.

Shout out to my future son in law Carlos…. you like?

Recipe serves 4 to 6

Ingredients

1 lb shrimp -shelled and deveined.

8 oz Spanish Chorizo.

10 oz (dry) Mahatma Saffron Yellow Rice.

4 small tomatoes -chopped.

1 green bell pepper – diced.

1  medium onion – chopped.

3 cloves garlic – minced.

2 cups chicken broth.

1/2  cup Presidente Brandy Solera.

1 cup water.

2 Tbsp fresh lemon juice, and brown a few rings for accent.

1 Tbsp. Spanish Paprika.

1/4 cup flat leaf parsley – minced.

1 Tbsp virgin olive oil.

Preparation:

Prep shrimp.

Slice Spanish Chorizon into thin rounds.

Add olive oil to heated pan, and add onion, bell pepper and saute for a few minutes.

Add garlic and tomatoes and saute until the tomatoes and vegetables create a paste (stir often).

Add chicken broth, water, Sherry, and Spanish Paprika and stir.

Add rice  and stir.

Add Spanish Chorizo and simmer for fifteen minutes.

Add shrimp, flat leaf parsley, and lemon juice, stir, cover, and simmer for 8 minutes (or until shrimp is cooked and rice tender).

If necessary add more moisture during cooking.

AND STUFF

This year I have been fortunate to have attended two wonderful weddings. The first was in Phoenix and the second at the Veteran’s Park in Redondo Beach. In both weddings the brides were beautiful, educated, and wonderful ladies. Both weddings had wonderful family members living the joy of the special event. And both weddings had hundreds of friends in attendance as witnesses and celebrants.

During both weddings I occasionally felt a lump in my throat, and a little misting in the eyes. Normally the emotion could be explained by the beauty and happiness of the occasion, but not in this instance. The groom in Phoenix was wearing his United States Marine Corps dress uniform, as were many of his wedding party. In the second wedding the groom was dressed in his United States Army dress uniform, and so too were many of his wedding party and friends. They were young, and vibrant, but one could sense they had seen, felt, and sacrificed much during their service.

Those wonderful men represented a huge group of American men and women who have served their country in the Armed Forces. For some there will be no wedding, and there are others who will not be at their son, daughter, or grandchild’s wedding.

As we enjoy our family and friends this Memorial Day weekend, let’s take a moment to remember those who gave their lives for our freedom.

Good Eating and Table Talk,

Roger