Rice with garlic shrimp and chorizo ​​sausage in a rice cooker

Ingredients:

• 2 tbsp. l. olive oil
• 1 tbsp sherry
• 1 teaspoon paprika
• 6 cloves garlic, crushed
• 450 g king prawns, peeled and deveined
• 170g smoked chorizo ​​or any smoked pork sausage, cut into pieces, casing removed
• 1 red bell pepper, finely chopped
• 1 small onion, thinly sliced
• 2 cups long grain rice
• A pinch of crushed red pepper flakes
• 1 cup fresh parsley, finely chopped, plus extra for serving
• Juice of half a lemon + wedges for serving
• Special equipment: 6 liter rice cooker.
• Coarse salt and freshly ground black pepper

Preparation:

1. In a medium bowl, combine the olive oil, sherry, paprika, garlic, 1/2 teaspoon salt, and a few grinds of black pepper. Add the shrimp and toss to combine. Set aside.
2. Place the chorizo ​​in a rice cooker, add the bell pepper and onion. Top with rice, add red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Pour in 3 cups of water, then top with the shrimp, pouring all the garlic oil from the bowl over them.
3. Cover the rice cooker with a lid and cook according to the manufacturer's instructions. Depending on your rice cooker model, this should take 30 to 35 minutes. If the rice cooker hasn't turned off after 30 minutes, remove the shrimp, replace the lid, and continue cooking until the cycle is complete.
4. Using tongs, transfer the shrimp to a plate. Add the parsley and lemon juice to the rice mixture, stirring thoroughly from the bottom of the pan until well combined. Divide the rice among bowls, top with the shrimp, sprinkle with parsley, and serve with a squeeze of lemon juice, if desired.