Spanish Shrimp & Chorizo with Roasted Vegetables & Creamy Romesco Sauce
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Spanish Shrimp & Chorizo

with Roasted Vegetables & Creamy Romesco Sauce

45 MIN
+$7.50/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Inspired by the flavors of classic Spanish paella, this dish brings together tender shrimp, chorizo, and saucy vegetables over a bed of fragrant saffron-infused rice.

INGREDIENT IN FOCUS
Saffron is a premium spice originating from the saffron crocus flower. While typically expensive, a little goes a long way—just a pinch is needed to lend its brilliant color and aroma.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Spanish Shrimp & Chorizo with Roasted Vegetables & Creamy Romesco Sauce
Title
  • 10 oz Pork Chorizo
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 cup Sushi Rice
  • ¾ lb Green Beans
  • 1 clove Garlic
  • 6 oz Shishito Peppers
  • 1 bunch Parsley
  • 1 pinch Saffron
  • 2 Tbsps Sherry Vinegar
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • ¼ cup Mayonnaise
  • ¼ cup Tomato Paste
  • 5 Tbsps Chicken Demi-Glace
  • 1 oz Pickled Peppadew Peppers
  • 2 Bell Peppers
  • 1 Yellow Or Red Onion
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

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.

Make the saffron rice
2 Make the saffron rice

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.

Roast the vegetables
3 Roast the vegetables

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.

Cook the shrimp
4 Cook the shrimp

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.

Cook the chorizo
5 Cook the chorizo

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.

Dress the vegetables & serve your dish
6 Dress the vegetables & serve your dish

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!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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.

2 Make the saffron rice

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.

Make the saffron rice
Roast the vegetables
3 Roast the vegetables

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.

4 Cook the shrimp

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.

Cook the shrimp
Cook the chorizo
5 Cook the chorizo

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.

6 Dress the vegetables & serve your dish

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!

Dress the vegetables & serve your dish
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