Serves 4 Prep 10 mins Cook 40 mins
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 chicken stock 1 lemon, zest peeled off in thick strips,
plus wedges to serve 2 fresh bay leaves small bunch parsley, chopped
1 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.
2 Add the garlic, paprika and chopped 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. Cover and cook over a very low heat for 12 mins.
3 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. PER SERVING 488 kcals, fat 18g, saturates 6g, carbs 58g, sugars 9g, fibre 3g, protein 19g, salt 1.4g
Paella meets risotto in this slow-cooked rice pot