Chorizo pilaf

Chorizo pilaf

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(61 ratings)

Prep: 10 mins Cook: 40 mins


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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  • 1 tbsp olive oil
    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



    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…


  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, questions and tips

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23rd Mar, 2018
I halved the amount for 2 of us. After reading the reviews, I added a red pepper with the onion and just before serving a good handful of prawns and peas. It wasn’t quite cooked after the stated timings so I had to give it an extra 8 minutes. Very tasty and filling. Definitely make again.
2nd Feb, 2018
I add cod fillets and prawn right at the end (a minute or so before turning the heat off)... even nicer! If you do this and want a stiff pilau add a little more rice at the beginning.
4th Nov, 2017
this is now a regular for us even for the fussy eater! I add extra stock but its a great easy recipe
27th Apr, 2017
Great recipe! Tasted really good, excellent flavours, will be having this again!
7th Nov, 2016
Easy and cheap. I crisped some bacon beforehand and tipped that in, as well as some chopped red pepper and some cherry tomatoes. We ate double servings because it was so nice!
16th Oct, 2016
My new favourite quick winter supper, made twice using a chorizo ring, but going to try normal sausages next time as my toddler wasn't keen.
14th Jun, 2016
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.
1st May, 2016
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!
13th Jan, 2016
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
25th Nov, 2015
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.


13th Sep, 2013
is this really enough for 4 people or do you suggest increasing the rice/chorizo quantities?
16th Apr, 2014
I went with 75g per person as per the rice packet. Seemed about right. Increased stock accordingly.
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