- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g baby cooking chorizo, sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 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
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 fresh bay leaves
- small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.