One Pan Spanish Chorizo Shrimp Food

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
• Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
• Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
• Drizzle with oil and serve with lemon wedges.

SHRIMP AND CHORIZO IN GARLIC SAUCE

Steps:

• In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
• Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

SPANISH STUFFED CHICKEN WITH SHRIMP AND CHORIZO

Steps:

• Chicken -- Remove the refrigerator and let it come somewhat to room temperature They are much easier to pound out when NOT ice cold. I prefer to put mine in a large plastic bag - press all the air out and seal - then pound away. I use a meat mallet, but a heavy pan, rolling pin or pretty much anything heavy will work. I pound as thin as possible without breaking the chicken up or making any holes in the breast. Salt and pepper well and then just set to the side as you make the filling.
• Chorizo -- In a large saute pan (I use a heavy oven proof pan that way everything is cooked in one pan) If you don't have one, use what you have on hand. Add 1/2 teaspoon olive oil and sauté the chorizo on medium heat until golden brown 4-5 minutes. Remove to a plate lined with a paper towel to drain any excess grease. Pour out the grease from the pan.
• Shrimp -- Add to the same pan, the remaining 1/2 teaspoon olive oil and put back on medium heat. Add the shrimp and onion and saute just a couple of minutes until the shrimp are just beginning to turn pink - It won't take long. NOTE: You can use any size shrimp, as long as you end up with 1 cup diced. As soon as they start to turn pink, remove from the heat and add the olives, parsley, bread crumbs, salt (go easy, the olives are salty) and pepper. Mix well and remove to a small bowl so the shrimp do not continue to cook. Add the chorizo to the shrimp mixture and stir well. Add a drizzle of olive oil if necessary to hold the dressing together.
• Sauce -- In the same pan, add the shallots and white wine to deglaze the pan and cook just a minute if that. Add the tomatoes, chicken broth and parsley. Remove from the heat.
• Stuffing -- Lay out the chicken breasts and top with the shrimp and chorizo filling. Roll up the chicken and secure with a toothpick. The filling will fill 4-5 breasts depending on the size. If there is any leftover, just freeze it for another time.
• Bake -- Heat the oven to 350, middle shelf. If using a oven proof saute pan, add the chicken seam side down right in the pan with the sauce. Use a spoon and spoon some of the sauce over the chicken. If using a casserole dish, add the chicken seam side down and pour the tomato sauce over the top.
• Cover with foil and bake for 30-40 minutes (the thickness of the chicken and the type of pan can affect cooking times). The last 10 minutes, uncover and top each chicken roll with cheese (I love manchego, but Monterey Jack will work just fine) and cook until bubbly and the cheese is melted.
• Serve -- I love polenta with this, white rice is also good. No need to flavor other than salt and pepper because of the tomato sauce. But I do like to garnish with some chopped scallions.

SPANISH SHRIMP WITH CHORIZO

Steps:

• In small pan place chorizo. Cover with water and bring to boil. Simmer for 2 minutes.
• Drain water from chorizos. Cut chorizo into 1/4 inch slices, at a bit of an angle.
• In a bowl combine butter, shallots, parsley, smoked paprika, and sweet/hot paprika. Add salt and pepper to taste. Set aside.
• In large saute pan, add sliced chorizo and fry up on both sides. About 2minutes per side. Increase heat to high and add shrimp to pan and cook until shrimp are starting to turn pink, but not thoroughly cooked.
• Remove pan from stove and add brandy. Place back on stove and cook high until alcohol evaporates, about 1 minute.
• Add butter mixture to pan and cook until all is melted and shrimp are cooked and hot.
• Serve shrimp immediately.
• You may serve over hot rice or in a bowl so you can dip crusty bread into the sauce.
• Garnish with lemon.

SPANISH RICE & PRAWN ONE-POT

Steps:

• Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
• Uncover, then stir - the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.