CHORIZO PILAF

Chorizo pilaf image

Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours

Provided by Good Food team

Time 50m

Number Of Ingredients 11

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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 tomato
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

Steps:

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.

Nutrition Facts : Calories 488 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium