Spanish Rice with Chorizo
Ingredients
- 2 chorizo sausage; thinly sliced
- 2 cups long grain white rice; washed and soaked
- 3 tbsp chilli infused olive oil refer notes
- 1 Spanish red onion; diced
- 3 medium garlic cloves; finely chopped
- 1 red capsicum; diced
- 1 yellow capsicum; diced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 ripe tomato; finely chopped
- 3.5 cups chicken stock refer notes
- 2 tbsp tomato paste refer notes
Spices
- 1.5 tsp smoked paprika
- ½ tsp cumin powder
- Black pepper; to season
- Chilli powder optional, for extra heat
- Salt to season
To serve;
- Lime wedges
- ½ cup fresh coriander; finely chopped
Instructions
- Drain the rice and keep aside.
- Heat 1 tbsp olive oil in a large non stick wok or frying pan, add the sliced chorizo and fry on medium heat till it turns crispy and browned around the edges. Remove the chorizo and keep aside.
- Leave the oil from the chorizo in the pan and add the remaining olive oil to it. Add the onion and garlic; saute for a minute till softened.
- Add the fresh tomatoes and all the spices; stir and cook for another minute till fragrant.
- Next add the rice and stir through. Cook for 4-5 minutes on low heat.
- Finally add the vegetables, chorizo, tomato paste, chicken stock and stir through. Taste and adjust salt as per preferences. Bring to boil.
- Cover the pan and continue to cook on low heat till the rice has cooked through. Stir through once or twice to ensure that there is enough stock and rice is not sticking to the bottom.
- Once the rice has absorbed all the stock, turn heat off and keep covered for another 5 minutes.
- Serve warm garnished with coriander leaves and lime wedges.
Notes
• Regular olive oil/vegetable oil can be used instead of chilli infused olive oil
• Chicken stock adds more flavour than water while cooking rice. But if you don’t have any, water works perfectly fine.
• I used a mix of fresh tomatoes and tomato paste. If you are using only tomato paste, increase the amount to 3 tbsp.