Saturday's rice with shrimp and chorizo from Ramón's mother (Arroz del sábado de la madre de Ramón San Martin) from La Cocina de Mamá: The Great Home Cooking of Spain (page 130) by Penelope Casas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute prosciutto for serrano ham, and clam juice for fish broth.

  • twoyolks on February 23, 2015

    This is closest to a Spanish version of jambalya but it is also very good. It's not as complicated as most paella, is rather fast to cook, and has a lot of great flavor. In the future, I'd add more chorizo as I really like the chorizo. I used shrimp stock in place of the fish stock and it worked well.

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