Spanish Shrimp & Chorizo

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, 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. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine half the mayonnaise, 1 teaspoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper. In a separate bowl, combine the romesco sauce, remaining mayonnaise, and half the vinegar.

In a medium pot, combine the rice, saffron, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, line a sheet pan with foil. Transfer the green beans and shishito peppers to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.

In the pan of reserved fond, 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 onion and diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Carefully add the demi-glace, remaining vinegar, and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened and the chorizo is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

To the bowl of roasted vegetables, add the creamy romesco sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the saffron rice topped with the cooked chorizo, cooked shrimp, and garlic mayo. Garnish with the chopped parsley and chopped pickled peppers. Serve the dressed vegetables on the side. Enjoy!