Chorizo pi­laf


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

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