CHORIZO PILAF
Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 488 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
RICE PILAF WITH CHORIZO CASSEROLE
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
- Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
- Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
- Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
CHORIZO AND SHRIMP PILAF
A zesty supper is only minutes away with this microwave meal featuring Spanish chorizo, a fully cooked sausage available in mild or hot varieties at most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, chorizo, oil, garlic, and 1 1/4 cups water; season with salt and pepper.
- Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking. Stir in shrimp, tomatoes, and peas; cover and microwave 4 minutes more.
- Let stand, covered, until shrimp are opaque throughout, 3 minutes.
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