Ingredients
Long or fragrant rice – 150 g
Bacon – 50 g
Chorizo or spicy sausage – 100 g
Shelled shrimp – 200 g
Chopped tomatoes – 400 g
1/2 red bell pepper
1 teaspoon of Espelette pepper or cayenne pepper
1 stick of celery
1 onion
2 cloves of garlic
700 ml of water
1 vegetable broth
2 bay leaves
Thyme
Pepper
Salt (a little)
Parsley
Olive oil
Preparation
1. Shell the shrimp, rinse them and set them aside. Pre-cut the bacon (into lardons), the chorizo (into slices), the half pepper (into strips), the celery (into pieces), the onion (into slices), the garlic (minced) and the parsley (chopped). Reserve all the cuts on a plate. In a saucepan, put 700 ml of water, let it heat up and then dissolve the vegetable broth. Set aside.
2. Heat up a large pot or casserole dish with a little bit of olive oil. Add the onions, then the red bell pepper and garlic. Let it cook for a few minutes. Add the bacon and half of the chorizo slices. Add the celery and let it cook a little bit. Then add the bay leaves, thyme, pepper and a little bit of salt. Let the vegetables soften and then add the teaspoon of powdered pepper and mix. Pour in the can of chopped tomatoes with two ladles of vegetable broth. Cover and let it simmer for 20 to 25 minutes. Finally, add the rest of the chorizo and mix. Pour in the rice and let it cook for 15 minutes covered. Add the shrimp to finish and let it cook for 2-3 minutes.
To finish, you can plate your dish and sprinkle parsley on top before serving.