Name: Chorizo pilaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 large onion thinly sliced; 250g baby cooking chorizo sliced; 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; 2 fresh bay leaves; small bunch parsley chopped

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Chorizo pilaf

Chorizo pilaf

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.7 out of 5.81 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 large onion

thinly sliced
250g baby cooking chorizo

sliced
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
2 fresh bay leaves
small bunch parsley

chopped

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Nutrition: per serving

kcal488

low
fat18g
saturates6g
carbs58g
sugars9g
fibre3g
protein19g
salt1.4g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2012

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A star rating of 4.7 out of 5.81 ratings

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