Easy One-Pot Spanish Chorizo, Shrimp, & Rice Pilaf Recipe
This easy one-pot recipe combines the bold flavors of Spanish chorizo and shrimp with a fragrant rice pilaf for a quick and satisfying meal. Perfect for those who want a hassle-free dish with minimal cleanup, it offers a hearty twist on traditional jambalaya-inspired flavors.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1½ pounds large raw, tail-on shrimp, peeled and deveined
- 1 tablespoon Creole Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Kosher salt and freshly ground pepper to taste
- 2 bell peppers chopped
- ½ pound Spanish chorizo casing removed, cubed
- ⅓ cup uncooked broken spaghetti
- 1 cup uncooked basmati rice
- 2 cups water
- Juice of 1 lemon
- ¼ cup fresh parsley chopped
Instructions
- Season the Shrimp: In a medium bowl, combine 2 tablespoons of olive oil, shrimp, Creole seasoning, paprika, thyme, and a pinch of salt and pepper. Toss to coat.
- Cook the Shrimp and Vegetables: Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook until seared, about 2–3 minutes. Add bell peppers and chorizo, cooking until the shrimp is pink and cooked through (another 3–5 minutes). Transfer everything to a large plate.
- Prepare the Rice Pilaf: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add broken spaghetti and rice, cooking until toasted (1–2 minutes). Stir in 2 cups of water, increase heat to high, and bring to a boil. Cover, reduce heat to low, and cook for 5 minutes. Turn off heat and let the rice sit, covered, for 15 minutes until fluffy.
- Combine Ingredients: Remove the lid and fluff rice with a fork. Return the shrimp, peppers, and chorizo mixture to the skillet, tossing to combine.
- Garnish and Serve: Divide the pilaf into plates and finish with lemon juice and parsley.
Notes
Broken Spaghetti: Break dry spaghetti into 3–4 pieces for the pilaf.
Adjusting Lemon Juice: Start with half a lemon if you prefer a milder tang, then add more to taste.
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