Rice with Chorizo, Shrimp, and Green Olives

Ingredients

• 3/4 pound Spanish chorizo, chopped into 1/2 cubes
• 3/4 pound shrimp, shelled and deveined
• 1 medium yellow onion, diced
• 1 garlic clove, minced
• 3 1/4 cups water
• 2 cups basmati rice
• Salt and pepper
• 12 large pimento-stuffed green olives, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 lemon, quartered
• Hot sauce

Directions

1. Set a large dutch oven over medium heat and add the chorizo. Cook it, stirring frequently, until it begins to crisp and gives off its oil, about 3 minutes. Add the shrimp and continue cooking, stirring often, until the shrimp turn pink and feel firm, 1 to 2 minutes. Lift out the shrimp and chorizo with a slotted spoon and set them aside, leaving as much of the oil behind in the dutch oven as you can.
2. Add the onion and garlic to the dutch oven. Cook, stirring as needed, until the onion is softened, about 3 minutes. Pour in the water, then stir in the rice. Raise the heat to high and bring everything to a boil. Add salt and pepper, cover the saucepan, and turn the heat down to low. Cook until the rice is tender, about 18 minutes. Shut off the heat, leave the saucepan covered, and let it sit for 5 minutes.
3. Gently fold in the chorizo, shrimp, olives, and parsley. Taste and add more salt and pepper if needed. Serve with the lemon wedges and hot sauce.