Spanish Shrimp & Chorizo

Wash and dry the fresh produce. Peel and small dice the shallot. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Cut off and discard any stem ends from the green beans. Roughly chop the parsley leaves and stems. Roughly chop the pickled peppers. In a bowl, combine the romesco sauce, mayonnaise, chopped pickled peppers, and half the vinegar (you will have extra).

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the diced shallot and diced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the chorizo is cooked through.

Add the rice to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the demi-glace, saffron, and 3 cups of water; season with salt and pepper. Stir to combine. Bring to a simmer. Once simmering, reduce the heat to medium. Loosely cover the pan with foil and cook 24 to 26 minutes, or until the rice is tender and the liquid has been absorbed.

Once the rice has cooked about 10 minutes, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a separate, large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as it may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a bowl; add the creamy romesco sauce and stir to coat. Taste, then season with salt and pepper if desired.

To the pan of cooked chorizo and rice, add the cooked shrimp in an even layer. Loosely cover the pan with the foil. Cook on medium-high 1 to 2 minutes, or until the shrimp are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished shrimp, chorizo, and rice garnished with the chopped parsley. Serve the dressed green beans on the side. Enjoy!