Jambalaya

Ingredients

• 16 large shrimp
• 500 ml vegetable broth
• 200 g chorizo
• 2 onions
• 2 Garlic cloves
• 3 bell peppers (green, red and yellow)
• 1 Green Chili Pepper
• a pinch of clove powder
• 1 tsp spice mix (pimentón, smoked paprika)
• 250 g long‑grain rice
• 4 tomatoes
• 1 bay leaf
• 1 tsp Tabasco
• Salt
• Pepper
• Chopped parsley for garnish

Instructions

1. 1.

   Peel, clean and wash the shrimp. Add them to boiling vegetable broth and let them simmer for 2-3 minutes. Remove from the broth and set aside.

2. 2.

   Cut the chorizo into cubes. In a deep, hot pan, brown it then remove it again. Dice the onions and garlic finely. Rinse, halve, clean and chop the bell peppers; finely dice the chili pepper. Add the vegetables to the pan with the leftover fat from the chorizo and sauté for about 5 minutes while stirring. Season with a pinch of clove powder and pimentón. Stir in the long‑grain rice and cook until translucent.

3. 3.

   Peel, quarter, deseed and cube the tomatoes. Add them to the pan along with the bay leaf and the prepared vegetable broth.

4. 4.

   Add Tabasco, bring to a boil and reduce heat; simmer for about 20 minutes.

5. 5.

   Season with salt and pepper to taste.

6. 6.

   Finally mix the shrimp and chorizo into the rice, allowing everything to finish heating through or cook until done. Add more broth if needed. Serve garnished with parsley.