Baked Salmon and Chorizo-spiked Rice
Baked Salmon and Chorizo-spiked Rice



  • 100g chorizo
  • 1 sliced onion
  • 1 garlic clove, sliced
  • 200g arborio or risotto rice
  • 4 tomatoes, chopped
  • 50g butter
  • 1 tbsp parsley
  • 600ml chicken stock
  • Salt and pepper
  • 4 x salmon fillets, skinless
  • 250g smoked salmon
  • 1 lemon, juice only
  • Preheat your oven to 180C. Heat up a frying pan, and fry the sliced chorizo for about 4 minutes, before removing from the pan and setting aside. Toss in the onion and garlic, and fry for another 3-4 minutes to soften and soak up the spicy oil. Once done, place the chorizo, onion, garlic, rice, butter, tomatoes, and parsley into a casserole dish, and season well.
  • Pour over the stock, cover with a lid, and bake in the oven for 30 minutes or until the rice is tender.
  • Meanwhile, wrap the salmon fillets in smoked salmon and trim off any excess. Season well drizzle with lemon juice, and roast in the oven for 8 minutes. Serve the salmon on a bed of chorizo rice. Yummy!
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box