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

Ingredients

Method

  • 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
This recipe pairs perfectly with the Nericon Rosé 2020 from Riverina, Australia.

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