Recipe by Brad Williamson
- 1 lb. large shrimp, cleaned and deveined
- 1 cup onion chopped
- 1 medium green pepper cut into thin strips
- Olive oil
- 3 oz. Spanish chorizo, sliced
- 1 teaspoon saffron threads
- 1 1/2 cups of water
- 1 cup rice
- 1 large garlic clove minced
- 1/4 cup dry sherry
- 1/2 ripe avocado diced
In a heavy pot or Dutch oven with a tight fitting lid, saute the onion and green pepper in olive oil until softened, about 5 minutes.
Add the sliced chorizo and saute until it begins to render its color, about 5 minutes.
Add the rice, saffron, and water. Season with salt, stir, and bring to the boil. Reduce heat to low and cover and let simmer for 20 minutes. When the rice is done, remove it from the heat and let stand, covered.
While the rice is standing, prepare the shrimp: In a separate pan, saute the shrimp in olive oil. When almost done, add the garlic and saute for another minute. Season with salt and pepper.
Add the cooked shrimp to the rice mixture along with a little of the olive oil in the pan. Combine thoroughly and sprinkle with the sherry. Arrange the shrimp and rice on a platter and garnish with the diced avocado.