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Chorizo pilaf

Chorizo pilaf

A star rating of 4.7 out of 5.76 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
low inkcal488
low insalt1.4g


  • 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


  • 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

Goes well with


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A star rating of 4.7 out of 5.76 ratings

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