Pilaf of Chorizo and Garlic
- 1 tbsp olive oil
- 1 sliced onion
- 250g cooking chorizo, sliced
- 3 crushed garlic cloves
- 1 tsp hot smoked paprika
- 400g tin of chopped tomatoes
- 250g basmati rice
- 600ml chicken stock
- 1 lemon, zest pared
- 2 bay leaves
- Small bunch of parsley, chopped
- Heat the oil in a large lidded pan, and fry the onion for 5 mins to soften. Push to one side, and toss in the chorizo - cook until golden and the oils are released. Add the garlic, paprika and tomatoes, and simmer for 5 mins before adding the rice, stock, lemon zest and bay. Stir and bring to the boil, before covering and cooking on low for 15 mins.
- Turn off the heat and leave to steam for 15 mins. Stir through the parsley and serve with lemon wedges, and enjoy.
40 mins
4 serving