A fast and flavorful Spanish style, one-pot dinner that can be made in under 30 minutes. Healthy and delicious! Vegan
Adaptable- see notes! Gluten-Free.
Heat oil in a skillet over medium high heat, and sear sausage on each side. Set aside. To the same pan, add the onions, and cook for two minutes until fragrant. Add garlic and bell pepper, turning heat down to medium, and cook for 3-4 minutes. Add the tomatoes and their juices, and sauté two more minutes.
Add the white beans, water, fish sauce, vinegar, smoked paprika, cumin and salt. Stir and bring to a gentle simmer, and cook 3-4 more minutes.
Add the shrimp and continue simmering until they turn pink and are cooked through, and some of liquid evaporates, just a few more minutes. Add the browned sausage back into the skillet and stir.
Taste, adjust salt. Add chili flakes if you like. Stir in the fresh parsley or cilantro.
Divide among bowls and serve.
If using Cured Spanish Chorizo, no need to brown ahead, simple slice thinly and add to the skillet with the shrimp. Because it’s quite salty, you may need less salt.
If adapting this to vegan, leave out the shrimp and add another veggie like zucchini or eggplant to the onion-pepper mixture. Use soy sausage.