Friday, 11 November 2016
RECIPE: Chorizo and Chickpea Spanish Rice
This recipe came about when we got a bargain pack of juicy looking Chorizo sausages the other day. I stuck half the pack in the freezer then rummaged around the cupboard, fridge and freezer and came up with:
A small tin of chickpeas
About a third of a bag of paella rice
the tail end of a bag of frozen broad beans
To those, I added
1tbs olive oil
1 onion, chopped
1 clove garlic, crushed
1 heaped teaspoon smoked paprika
1 tablespoon tomato purée
I measured the rice in a measuring jug so I could add double the volume of water.
First, skin the tomatoes by standing them in boiling water for a minute then in cold for a minute, halve and flick out the seeds and then slice them. Slice the chorizo diagonally into 1cm slices.
Heat the oil in a wide shallow sauté pan or very large frying pan. Fry the chopped onions gently until golden then add the chorizo and fry until all surfaces are coloured. Stir in the rice and cook for a minute or two, then add the paprika and cook for another minute. Add the garlic, tomato purée and water and mix well. Season at this point if you wish to add salt.
Bring to the boil and allow to simmer gently, uncovered, for 10 minutes. Stir in the tomatoes, drained chickpeas and broad beans and continue cooking until the rice is cooked through and the liquid absorbed, about 10-15 minutes. Check the amount of liquid regularly and top up with boiling water if it starts to look too dry or to stick. By the time the rice is cooked and tender, the mixture should be soft and moist but not as creamy as a risotto.
Serve with a green salad.
This is my November dish for #KitchenClearout at Madhouse Family Reviews