Description
A vibrant, one-pan dish bursting with flavor, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces chorizo sausage, sliced
- 1 cup bell peppers, diced (mix of red and green)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup Arborio rice
- 3 cups low-sodium chicken broth
- 1/4 teaspoon saffron threads
- 1 tablespoon olive oil (for drizzling)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lightly spraying it with nonstick cooking spray.
- In a skillet over medium heat, sauté the sliced chorizo until browned and fragrant, about 5 minutes.
- Add the diced onions and bell peppers to the skillet. Cook for an additional 5 minutes until softened. Stir in the minced garlic and cook for another minute.
- Incorporate the Arborio rice into the skillet and toast it briefly for about 2 minutes.
- Pour in the chicken broth along with the saffron threads. Stir gently to combine all ingredients well.
- Spread this mixture evenly onto the prepared baking sheet. Arrange the shrimp on top and drizzle with olive oil.
- Bake in the preheated oven for about 20 minutes, or until the shrimp are cooked through and rice is tender.
- Allow to rest for 5 minutes before serving. Optionally, drizzle with extra olive oil or lemon juice before enjoying!
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 2g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg
Keywords: Feel free to substitute shrimp with chicken or fish for variety. Adding frozen peas can enhance color and nutrition. Adjust spices like smoked paprika for extra flavor according to your preference.