Chorizo, Shrimp And Rice - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, cut into dice
1 green bell pepper, cut into dice
2 garlic cloves, crushed
1 large tomatoes, chopped
1 cup quick-cook Spanish rice (or other variety is OK)
salt and pepper
7 ounces chorizo sausage, casings removed, cut into 1/4 inch slices
2 2 cups fish stock or 2 cups chicken stock
1 lb raw large shrimp, shelled and deveined
2 tablespoons finely chopped fresh parsley, to garnish

Preparation

Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
Stir in the chorizo, then the stock and bring to the boil.
Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
Add the shrimp, stir through and cover.
Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
If it looks too moist, simmer an additional 2 minutes uncovered.
Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.