My teaching trips to Spain have inspired this combination of Spanish chorizo and shrimp takikomi gohan. I often make a double batch and freeze some for a quick and satisfying lunch. In this recipe, I use wholesome brown rice, but this dish is also very good with polished white rice.

If you are able to buy shrimp in the shell, reserve the shells (and heads) and make a stock by boiling them in 2 cups of water for 25 minutes. Then strain and use as a substitute for the bottled clam juice in this recipe.