Rice with Chorizo, Shrimp and Green Olives

November issue of Food and Wine.

This dish has two of hubby's favorite ingredients...might have to try this one next weekend. Yummy!

Rice with Chorizo, Shrimp and Green Olives

Ingredients

3/4 pound Spanish chorizo, sliced on the bias 1/4 inch thick
3/4 pound shelled and deveined large shrimp
1 onion, cut into 1/4-inch dice
1 large garlic clove, minced
3 1/4 cups water
2 cups basmati rice
Kosher salt and freshly ground pepper
12 large pimento-stuffed green olives, thinly sliced
2 tablespoons chopped flat-leaf parsley
Lemon wedges and hot sauce, for serving

Directions

Heat a medium enameled cast-iron casserole. Add the chorizo and cook over moderately high heat until it starts to crisp, about 3 minutes. Add the shrimp and cook, stirring occasionally, until white throughout, about 3 minutes. Using a slotted spoon, transfer the chorizo and shrimp to a plate. Drain off all but 2 tablespoons of the fat in the casserole.

Add the onion and garlic to the casserole and cook over moderate heat until tender, about 3 minutes. Add the water and rice and bring to a boil. Season with salt and pepper. Cover and cook over low heat until the rice is just tender, about 18 minutes. Remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes. Gently fold in the chorizo, shrimp, olives and parsley and season with salt and pepper. Spoon the rice into shallow bowls and serve with lemon wedges and hot sauce.