Arroz de Matanzas with Shrimp and Chorizo

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 200g (7oz) chorizo, sliced 200g (7oz) chorizo, sliced
• 300g (10.5oz) shrimp, peeled and deveined 300g (10.5oz) shrimp, peeled and deveined
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet or paella pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened and fragrant.
3. 3.
   Add the sliced chorizo to the pan and cook until it releases its oils and becomes slightly crispy.
4. 4.
   Push the chorizo and vegetables to one side of the pan and add the shrimp. Cook until the shrimp turns pink and is cooked through.
5. 5.
   Add the rice to the pan and stir well to coat it with the flavorful oils.
6. 6.
   Pour in the chicken broth, cumin, paprika, salt, and pepper. Stir to combine all the ingredients.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the rice simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells from the shrimp before cooking to ensure a clean and enjoyable eating experience.
• Chorizo — Use a good quality chorizo for the best flavor. If you prefer a spicier dish, opt for a spicy chorizo variety.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the pan after sautéing the vegetables.
• If you prefer a milder taste, you can use smoked paprika instead of regular paprika.
• Feel free to add other vegetables such as peas or corn to the dish for added color and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.
• Serve Arroz de Matanzas with a squeeze of fresh lime juice for a tangy twist.

Serving advice

Arroz de Matanzas is a complete meal on its own, but you can serve it with a side of fresh salad or crusty bread to complement the flavors. It pairs well with a crisp white wine or a refreshing mojito.

Presentation advice

To enhance the presentation, arrange some cooked shrimp and slices of chorizo on top of the rice before serving. Sprinkle fresh cilantro or parsley over the dish for a pop of color.