Shrimp Stew with Chorizo and Saffron

Ingredients

• 2 red onions
• 2 red bell peppers
• 2 Garlic cloves
• 80 g chorizo (Spanish paprika sausage)
• 125 g risotto rice
• 150 ml dry white wine
• 5 g shrimp paste (1 tsp)
• 0.1 g saffron (1 sachet)
• 300 ml fish stock (glass)
• 500 ml vegetable stock (glass)
• 450 g jumbo shrimp (pre‑cooked)
• Salt
• Cayenne pepper
• 4 sprigs Parsley

Instructions

1. 1.

   Peel onions and cut into thin slivers. Wash, trim, peel bell peppers and slice into thin strips. Peel garlic and cut into very thin slices. Peel chorizo and dice small.

2. 2.

   Sauté chorizo in a pot over high heat for 2 minutes. Add onions and garlic and sauté until translucent over medium heat. Sprinkle rice, stir for 2–3 minutes, then deglaze with wine. Stir in shrimp paste and saffron, add stocks, and simmer over medium heat for about 20 minutes.

3. 3.

   Meanwhile rinse shrimp under cold water, pat dry, and split lengthwise.

4. 4.

   Add shrimp and bell pepper strips to the pot. Simmer for another 5 minutes, season with salt and cayenne pepper. Wash parsley, shake off excess water, chop leaves and add. Ladle stew into four bowls and serve.