Chorizo pilaf

Chorizo pilaf

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(32 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours

Nutrition and extra info

Nutrition: per serving

  • kcal488
  • fat18g
  • saturates6g
  • carbs58g
  • sugars9g
  • fibre3g
  • protein19g
  • salt1.4g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g baby cooking chorizo, sliced

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 4 garlic clove, 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

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 fresh bay leaf
  • small bunch parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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 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.

  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.

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Comments (33)

Siandjo's picture
3.75

Delicious and super easy. Good depth of flavour however, I didn't read the comments, and agree the lemon zest overpowers it and makes it a little bitter. Will try it again without the zest and the addition of peas and pepper.

Mashiepotatoes's picture
5

I followed the exact recipe with the exception that I added chicken breast. For those wondering, I added the chicken breast the same time I added the chorizo. Simply delicious :) Oh I used 3 chicken breasts, which was enough. Those of you wanting to pump up on the protein, adding one more is not going to feel like there is too much meat (if you love meat, like me)

Cheers, can't wait to cook for more people! My friend was really impressed!

lurvlyloz's picture

Very tasty. I added peppers and used microwave brown basmati rice as that's all I had. Was very tasty and will definitely make again

jillbrain's picture
5

I made this last night, with added green and yellow peppers. I had just added the tomatoes when the wife rang to say she would be late, so I turned it down to a slow simmer. It sat like that, with an occasional stir, for 45 minutes. When I got the call I added the rice and stock and carried on. The result was amazing. A really deeply flavoured, warming dish, perfect for a cold November night. If you have the time give it a try.

deedeeandme's picture

Made this last night as a last minute meal. Added a yellow pepper, omitted the lemon, and used pre-cooked basmati rice (boil in the bag kind which was all I had in stock). This worked fine and boiled the dish still according to exact instructions. Perfect. Reminded me of a Portuguese dish that we have here so I think my Hubby will be pleased to try this when he comes home as he loves tomato rice and Wifey here will be in his good books!!! lol!! Will try adding some cooked chicken pieces and a few fresh tomatoes next time to bulk it out and make it more authentic like in Portugal. Once again Thanks GF!!

catherineoneill20's picture
3.75

Really easy and really tasty. Made this with half the amount of chorizo but added about 10 prawns in - delicious. Added lemon juice at the end also. Not sure if we eat a lot but felt this recipe served two people. Will save to my recipes and make again!

aliciapearce23's picture

Just made this and it was great! I didn't use the bay leaf but it still worked well. I usually really like lemon however I wouldn't over do it with the wedges afterwards. Overall great easy dish.

jacksonpher's picture
5

Went down a treat - made double for 3 adults and 5 kids (a huge big pan) and was amazed how it all went. All loved it. Will certainly be making this regularly from now on.

Leopoldoni's picture
5

Great recipe! I use brown rice, which ups the cooking time by about 15 minutes, and usually add a pepper and some green veg, such as spinach. I am cooking tonight with the addition of broccoli and peas. Very easy, delicious, and nutritious!

jtacon's picture
5

Very easy and very good. As previously suggested, I did not ise the lemon and added 2 peppers (1 red, 1 green) cut into pieces. I used regular long grain rice (as I was not quite sure why I should use basmati rice for a paella/risotto ?) and simply bubbled eveything until the rice was cooked and there was no water left.

kerriannecox's picture
5

Delicious. I didn't use bay leaves and added peas for greenery

lucy1038's picture
5

Firm favourite in our house!! I do not put in the lemon or parsley and always add 2 medium red/yellow or orange peppers along with a cup of frozen petit pois (need some veg to bulk this up and also go towards the 5 a day!) I also put in a lot more smoked paprika (to taste really) as it can be bland with just one tsp. Depends on the spiciness of the chorizo that you use. Overall though this is an absolute winner!!

wills92's picture

Made this for dinner last night and really enjoyed it, however next time I think I'll omit the lemon zest as I feel it slightly overpowered the dish. I also added half a fresh chilli and a couple of peppers. Can't wait to make it again!

mayasounds's picture

"goes well with prawn fajitas"? weird.

impymarsh's picture
5

I made this with quorn Chorizo for my veggie boyfriend. Despite the lack of authenticity it was extremely tasty. I also added chopped peppers and soy beans for extra veg. After adding the stock I cooked in the oven in a large flameproof casserole at 180c for 20 mins, adding the beans at the end. This prevents so much rice sticking to pan

fayfumbs's picture
5

A great dish that will become one of our family favourites. Added a chopped red and yellow pepper.

elliefleur's picture

This is fab and has become one of our staple dinners. So tasty and easy to do!

SEPeeps's picture
5

Added freshly podded broad beans. Very tasty. Whole family enjoyed!

stephlikestoeat's picture
5

Really delicious and easy! Added some chicken and extra vegetables... very flavoursome, hearty meal enjoyed by all.

tillyfloss80's picture

Really easy & very tasty. My 10-month old loved it & now needs a bath as she is rather orange! I found that the cooking time was just right so may depend on type of pan perhaps, I used a large casserole pan with a tight fitting lid.

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Questions (2)

janeh1234's picture

is this really enough for 4 people or do you suggest increasing the rice/chorizo quantities?

impymarsh's picture
5

I went with 75g per person as per the rice packet. Seemed about right. Increased stock accordingly.

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