Mediterranean recipe for 4 people, takes only 40 mins; recipe has olive oil, onion, chorizo, garlic clove, smoked paprika, chopped tomato, basmati rice, stock, lemon, bay leaf and parsley.
Chorizo pilaf
Course: Mediterranean
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 4 garlic cloves, crushed
- Olive Oil: 1 tbsp olive oil
- Onion: 1 large onion, thinly sliced
- Smoked Paprika: 1 tsp smoked paprika
- Chopped Tomato: 400g can chopped tomato
- Parsley: small bunch parsley, chopped
- Lemon: 1 lemon, zest peeled off in thick strips, plus wedges to serve
- Bay Leaf: 2 fresh bay leaves
- Basmati Rice: 250g basmati rice
- Chorizo: 250g baby cooking chorizo, sliced
- Stock: 600ml stock
Directions
- 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.
