Heat
oil in a 12-inch heavy skillet or stockpot over high
heat until just smoking, then sauté garlic, onions
and peppers, stirring, until garlic and onions are golden,
about 2 minutes. Add chorizo and cook, stirring, until
it is lightly browned, about 2 minutes. Add rice, wine,
broth, and saffron and cook, covered and undisturbed,
over high heat until most of liquid is absorbed.
Stir in shrimp, peas, and olives and divide into two
individual baking dishes or a large baking dish, cover
and put in heated 350 degree oven for 10 minutes, until
the shrimp is cooked through and the rice has a toasted
crust. Garnish with sliced olives and serve.
view
anohter recipe:
Fennel,
Asparagus and Artichoke Bottom Empanadas
Mussels in Sailor's
Sauce
Quick Paella with Shrimp
and Sausage
The Latin Lover Napoleon
return to Diva Dish
index
