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Spanish Rice With Chorizo

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A very quick and easy meal to prepare.

A very quick and easy meal to prepare.

Ingredients

Serves: 4

Metric Cups
  • 2 chorizo
  • 2 tablespoons olive oil
  • 1 onion (finely diced)
  • 300 grams spanish rice (or risotto rice)
  • 1⅕ litres boiling water (or stock)
  • 1 tablespoon tomato puree
  • ½ teaspoon ground saffron
  • ½ teaspoon smoked paprika
  • sea salt
  • pepper
  • 1 teaspoon thyme (sprigs)
  • 1 bay leaf
  • 1 tablespoon fresh flatleaf parsley
  • 2 chorizo
  • 2 tablespoons olive oil
  • 1 onion (finely diced)
  • 10⅗ ounces spanish rice (or risotto rice)
  • 2⅛ pints boiling water (or stock)
  • 1 tablespoon tomato puree
  • ½ teaspoon ground saffron
  • ½ teaspoon smoked paprika
  • sea salt
  • pepper
  • 1 teaspoon thyme (sprigs)
  • 1 bay leaf
  • 1 tablespoon fresh italian parsley

Method

Spanish Rice With Chorizo is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Prep: 10 min Cook: 30 min

  • Slice the chorizo thickly.
  • Heat the oil in a saucepan and gently cook the onion for five minutes until it is softened.
  • Add the chorizo and fry until coloured. Add the rice and cook for a minute, stirring well to coat the grains.
  • Add the boiling water, tomato purée, saffron, paprika, salt, pepper, thyme and bay leaf, and bring to the boil. Simmer for 20 minutes or until the rice is cooked and has absorbed the liquid.
  • Taste for salt and pepper.
  • Add the parsley leaves and serve.
  • Prep: 10 min Cook: 30 min

  • Slice the chorizo thickly.
  • Heat the oil in a saucepan and gently cook the onion for five minutes until it is softened.
  • Add the chorizo and fry until coloured. Add the rice and cook for a minute, stirring well to coat the grains.
  • Add the boiling water, tomato purée, saffron, paprika, salt, pepper, thyme and bay leaf, and bring to the boil. Simmer for 20 minutes or until the rice is cooked and has absorbed the liquid.
  • Taste for salt and pepper.
  • Add the parsley leaves and serve.
  • Tell us what you think