Step 2

Heat the oil in a wide non-stick pan that has a lid, and fry the onion, both peppers, the chorizo and the garlic over high heat for 3 minutes, until the chorizo releases its orange fat.

Step 3

Stir in the rice and the canned tomatoes, then pour in 2 1/8 cups of the boiling water.

Step 4

Clamp the lid on and cook over high heat for 12 minutes without lifting it.

Step 5

Take the lid off and stir; the rice should be very nearly tender. Add the shrimp, plus a splash more water if the pan looks dry, and cook for one minute more until the shrimp have turned pink.