- 1 1/2 cups long grain rice, cooked according to package directions (but with the addition of 1/4 teaspoon turmeric or saffron and some butter and salt and pepper)
- 2 garden cucumbers, peeled, seeded and cut into 1/2 inch half moons
- Orange zest
- 2 links of chorizo, cut into 1/4 inch rounds
- 12 ounces peeled and deveined shrimp cut into 1/2 inch chunks
- Salt and pepper
- Red pepper threads
Start your dinner by making the rice; set the cucumbers in a steamer over water flavored with orange zest. Slowly fry the chorizo slices, turning once, in the olive oil until they render their fat. Add the shrimp and saute over high heat for a minute or until just turning opaque. Center rice on a platter, making a well in the center. Spoon the chorizo and shrimp in the middle and wreath it with steamed cucumber slices.