Chorizo pilaf is a budget-friendly rice based dish will satisfy the hungriest appetite. Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours. You have to love one pot wonders. They are generally quite simple to make and they save so much time with washing a multitude of dishes. This chorizo pilaf is a marvellous taste combination that leaves you wanting more. Much more. With this recipe, once you have done your initial cooking of the garlic, onion and Spanish chorizo, you can leave it gently simmering away to cook while you set the table and tidy up the kitchen, leaving minimal mess for afterwards and more time to enjoy with your family. Perfect for your sunday dinner if you feel like experiencing some lovely Spanish food but you don’t have the will or the time to cook a paella.
1 tablespoon olive oil
1 large onion, thinly sliced
250g baby cooking chorizo, sliced
4 garlic cloves, crushed
1 teaspoon smoked paprika
400g can chopped tomatoes
250g basmati rice
1 lemon, zest peeled off in thick strips, plus wedges to serve
2 fresh bay leaves
Small bunch parsley, chopped
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 chorizo pilaf with lemon wedges for squeezing over.