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Chorizo pilaf

Chorizo pilaf

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Rating: 5 out of 5.74 ratings
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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
HighlightNutrientUnit
low inkcal488
fat18g
saturates6g
carbs58g
sugars9g
fibre3g
protein19g
low insalt1.4g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

Rating: 5 out of 5.74 ratings
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