FILIPINO YELLOW RICE WITH SHRIMP AND CHORIZO

Filipino Yellow Rice with Shrimp and Chorizo image

Unlike many yellow rice recipes, this one - influenced by Spain's colonization of the Philippines - is a main course, similar to paella. I usually make it with jasmine rice, which is all about texture (slightly sticky and soft, yet firm enough to hold its shape) and smell (slight, but distinct floral notes). That said, I have substituted extra-long grain rice, the classic choice for Mexican- and Puerto Rican-style yellow rice, with good results. The shrimp and/or chorizo can be swapped with other quick-cooking proteins or vegetables. Use only vegetables and vegetable stock if you want to make the dish vegetarian.

Provided by Food Network Kitchen

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 quart chicken broth
1/4 teaspoon saffron threads
2 Cubanelle peppers, seeded and chopped
1 serrano chile or jalapeño, roughly chopped
1 head garlic, cloves peeled
1 small onion, quartered
1 bunch fresh cilantro, thick stems trimmed, leaves and thinner stems roughly chopped (about 2 lightly packed cups)
3 tablespoons olive oil
1 pound shrimp (16/20), peeled, deveined and tails removed
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 link Spanish chorizo (7.9 ounces), casing removed, cut into medium dice
4 cups jasmine rice
1 cup dry white wine
1/4 cup drained capers plus 3 tablespoons brine
2 tablespoons sherry vinegar

Steps:

Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe.
Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook's Note).
Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan.
Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan.
Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt.
Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble "dimples" begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process).
Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.