Step 1: Get Your Mise En Place Together (5 minutes) Dice everything, measure everything, and have it all ready to go. Trust me on this – once you start cooking shrimp and chorizo, things move fast.

Step 2: Wake Up That Chorizo Place a large pan over medium heat and let it warm up for about 3-4 minutes. Add the diced chorizo and let it render out its beautiful, flavorful fat. Remove the chorizo with a slotted spoon but LEAVE THAT FAT IN THE PAN. This is liquid gold, people.

Step 3: Build Your Flavor Base (5 minutes) In that same pan with the chorizo fat, add your diced onion. Cook until soft and translucent. Then add the garlic and cook for another 30 seconds until fragrant.

Step 4: Toast That Rice (2-3 minutes) Add the rice and stir it around, coating each grain with that chorizo-infused oil. This prevents mushy rice and adds another layer of flavor.

Step 5: The Liquid Dance (15-18 minutes) Pour in the sherry first, then gradually add the warm chicken broth, one ladle at a time. Add it gradually, letting each addition absorb before adding more.

Step 6: Bring Back the Stars (3-4 minutes) About 5 minutes before the rice is done, nestle those beautiful shrimp into the rice mixture. Add the crispy chorizo back into the pan during the final minute of cooking. Perfect shrimp and chorizo requires timing – don’t overcook those shrimp!