Fast Shrimp and Vegetable Stew

Ingredients

• 20 large shrimp (prepped, peeled except for tail segment)
• 150 g chorizo
• 1 green bell pepper
• 1 Green Chili Pepper
• 250 g okra pods
• 3 tomatoes
• 2 onions
• 2 Garlic cloves
• 1 tbsp olive oil (as needed)
• a pinch of ground cloves
• 1 tsp spice blend (Pimentón, smoked paprika powder)
• 1 tbsp Tomato Paste
• 400 g passata (canned)
• 200 ml beef broth
• 0.5 tsp Tabasco
• 2 tbsp Orange juice
• 1 tbsp honey
• Salt
• Cayenne pepper
• 250 g long-grain parboiled rice

Instructions

1. 1.

   Preparation

2. 2.

   Rinse the shrimp and drain. Dice the chorizo. In a deep, hot pan, brown it then set aside. Rinse the bell pepper and chili, halve them, remove seeds, chop into pieces, finely dice the chili. Wash and slice the okra pods. Wash tomatoes, cut off stems, roughly cube. Peel onions and garlic, finely dice.

3. 3.

   Cooking

4. 4.

   Sauté onion and garlic in the pan with the chorizo fat for about 5 minutes, stirring. Add another tablespoon of oil if needed. Add okra, bell pepper, and chili. Season with a pinch of ground cloves and Pimentón. Stir in tomato paste, add fresh tomatoes, then pour in passata and broth. Heat to a boil, reduce heat, and simmer for about 15 minutes. Then season with Tabasco, orange juice, honey, salt, and pepper. Finally stir in shrimp and chorizo, cooking until the shrimp turn pink.

5. 5.

   Rice

6. 6.

   While the stew simmers, fill a pot with 3.75 dl boiling salted water. Add rice, stir, cover. Cook on low for 6 minutes. Quickly vent steam once pressure drops and open.

7. 7.

   Serving

8. 8.

   Distribute rice onto four plates and ladle stew over it.