½ link chorizo, finely diced
1 onion, chopped
2 cloves garlic, crushed
1 stalk celery, finely sliced
1 red pepper, finely diced
1.5 cups (375 ml) raw brown basmati rice
3 cups (750 ml) chicken stock
1 cup (250 ml) white wine
400 g frozen shrimp, defrosted
salt and milled pepper
handful fresh coriander
Heat olive oil in a large deep pan.
Fry chorizo for 5 minutes.
Add onion and fry for 3 minutes.
Add garlic, celery, pepper and rice and toss to coat.
Stir in stock, wine, sugar and seasoning. Bring to the boil.
Reduce heat, cover and simmer until rice is almost cooked through, about 25 minutes.
Stir through shrimp, season and toss to heat through.
Top with coriander and serve.
This article first appeared on KFM : Shrimp and chorizo pilaf