Chorizo pilaf
Chorizo pilaf
Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours
- Prep: 10 mins
Cook: 40 mins - Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 250g baby cooking chorizo, sliced
- 4 garlic cloves, crushed
- 1 tsp smoked paprika
- 400g can chopped tomatoes
- 250g basmati rice
- 600ml stock
- 1 lemon, zest peeled off in thick strips, plus wedges to serve
- 2 fresh bay leaves
- small bunch parsley, chopped
Method
-
Heat the oil in a large pan with a lid. Add the onion and cook for 5-8 mins until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and some of the oils are released into the pan.
-
Add the garlic and paprika, then the tomatoes. Bubble over a medium heat for 5 mins, then add the rice, stock, lemon zest and bay leaves. Stir everything together well and bring to the boil. Put the lid on and cook over a very low heat for 12 mins.
-
Turn off the heat and leave to sit and steam for 10-15 mins. Stir through the parsley and serve with lemon wedges for squeezing over.
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