Sunday, 7 May 2017

Chorizo Rice

I've been making this recipe for years.  Traditional paella does not contain chorizo but after trying an inauthentic recipe with it in, I realised that if I just made a rice dish with the chorizo, it would be a pretty tasty.  Also as you miss out the saffron, this makes this recipe pretty cheap.  The extra smoked paprika flavour means you don't need much chorizo for this dish either.



Paella rice is sold in most UK supermarkets nowadays (even sometimes in the discounters) and it gives a lovely result.

Chorizo Rice - serves 2 generously

150g, 5oz paella rice
150g, 5oz chopped chorizo
2 cloves garlic, sliced
1 onion, chopped finely
1 tsp Olive oil
2 sprigs thyme
Two slices of mild chilli or a pinch of mild chilli flakes (optional)
2 Medium sized tomato
2 tsp smoked sweet paprika (not hot smoked paprika)
1 red, orange or yellow pepper, diced
Seasoning
Parsley, to serve

Method

Fry the onion in the oil until soft but not browned.  Add the chorizo and fry until the oils start to run out.  Add pepper, chilli, if using and garlic and stir frying for a minute or two, then add the rice, thyme and paprika, stir for a couple of minutes so all the rice is coated.

Add the tomatoes and boiling water to cover to around 1cm above the level of the rice.  Simmer for around 20 mins until the rice is cooked.  Add more water if you think it needs it but be cautious near the end, you don't want it to be soupy.


When the rice is cooked, take off the heat, cover and stand for 5 minutes then season to taste and serve sprinkled with parsley if liked.



I've linked up to Anyonita Nibbles Free From Friday.

2 comments:

  1. Hi Heidi, hope to see this over at Food on Friday: Rice & Grains. Cheers from cArole's chatter

    ReplyDelete
    Replies
    1. Thanks Carole, I'll take a look.

      Delete

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