Filipino Yellow Rice with Shrimp and Chorizo is a vibrant and flavorful dish that combines the rich, aromatic taste of saffron-infused rice with the savory goodness of shrimp and chorizo. This recipe is often served during festive occasions, offering a delightful mix of textures and spices. The colorful rice, enhanced by the chorizo’s smoky flavor and the shrimp’s tender sweetness, creates a memorable meal.
The key to its unique flavor lies in the blend of ingredients such as turmeric, garlic, onions, and bell peppers, which infuse the rice with a warm golden hue and irresistible fragrance. The chorizo adds a hearty depth, while the shrimp provides a delicate, seafood contrast, making each bite a satisfying experience. This dish can easily be paired with a side of pickled vegetables or a fresh salad for a complete meal.
Perfect for family gatherings or special celebrations, Filipino Yellow Rice with Shrimp and Chorizo is not only a feast for the taste buds but also a feast for the eyes. Its bright color and rich flavor profile make it an inviting centerpiece on any dining table.
Filipino Yellow Rice With Shrimp and Chorizo Recipe
Ingredients
- 1 quart of chicken stock
- 1/4 teaspoon saffron threads
- 2 Cubanelle peppers deseeded and chopped
- 1 serrano or jalapeño pepper coarsely chopped
- 1 whole head of garlic cloves peeled
- 1 small onion cut into quarters
- 1 bunch of fresh cilantro tough stems removed and the rest coarsely chopped (about 2 cups, loosely packed)
- 3 tablespoons extra virgin olive oil
- 1 pound of large shrimp 16/20 count, peeled, deveined, and tails off
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper to taste
- 1 Spanish chorizo sausage approx. 8 oz, casing removed and diced
- 4 cups jasmine rice
- 1 cup dry white wine
- 1/4 cup capers drained, plus 3 tablespoons of the brine
- 2 tablespoons sherry vinegar
Instructions
Infuse the Broth:
- In a small saucepan, combine the chicken broth and saffron.
- Bring to a boil over medium-high heat.
- Once boiling, stir, remove from heat, and let the saffron steep while you continue the recipe.
Prepare the Sofrito:
- Add the peppers, chiles, garlic, onions, and cilantro to a food processor.
- Pulse until finely chopped.
- Reserve 3/4 cup for the rice, and store the rest in the refrigerator or freezer for future use.
Sear the Shrimp:
- Heat 2 tablespoons of olive oil in a 5-quart saucepan over medium-high heat.
- Season the shrimp with paprika, salt, and pepper.
- Sear for 1–2 minutes per side until just cooked.
- Transfer to a plate and set aside. Keep the pan for the next step.
Cook the Chorizo:
- Reduce the heat to medium-low.
- Add the chorizo and remaining 1 tablespoon olive oil to the same pan.
- Cook, stirring, until the fat is rendered and turns bright orange (2–3 minutes).
- Use a slotted spoon to transfer chorizo to the shrimp plate. Reserve the pan.
Toast the Rice:
- Add the rice to the pan and stir.
- Toast until the rice turns orange and looks slightly opaque and chalky (about 4–5 minutes).
Add Sofrito and Wine:
- Stir in the reserved 3/4 cup of sofrito.
- Cook for 3 minutes.
- Add the wine, scraping the bottom of the pan to release any bits.
Add Seasoning and Broth:
- Stir in the capers, caper brine, and 2 teaspoons of salt.
- Add the saffron-infused broth.
- Let the rice cook undisturbed until small bubbles form and the surface begins to rise slightly (6–8 minutes).
Simmer the Rice:
- Stir the rice gently and flatten the surface.
- Cover the pan, reduce the heat to low, and cook for 25 minutes without lifting the lid.
Finish the Dish:
- Remove from heat and fluff the rice with a fork.
- Fold in the reserved shrimp and chorizo.
- Stir in the vinegar.
- Cover again and let sit for 5 minutes before serving.
