Ingredients
Directions
Special equipment:
a 6-quart rice cooker
- Whisk the olive oil, sherry, paprika, garlic, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Fold in the shrimp until combined. Set aside.
- Add the chorizo to a 6-quart rice cooker, followed by the red pepper and then the onion. Top with the rice, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper. Pour in 3 cups of water, then place the shrimp on top, making sure all the garlicky oil from the bowl gets into the cooker. Put the lid on the rice cooker and cook according to the manufacturer’s instructions. (Depending on your rice cooker, this should take 30 to 35 minutes. If your rice cooker has not turned off after 30 minutes, remove the shrimp, place the lid back on the rice cooker and continue cooking until the machine indicates the cycle is complete.)
- Use tongs to remove the shrimp to a plate. Fold the parsley and lemon juice into the rice mixture, making sure to mix up the ingredients from the bottom of the pot, until everything is well combined. Spoon the rice into bowls, top with the shrimp, sprinkle with some parsley and serve with a squeeze of lemon, if desired.
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