Name: Smoked Paprika, Chorizo and Tomato Rice
Cook time: 45 min
Yield: 3
Cuisine: Australian
Ingredients: 2 tbsp olive oil; 3 crushed garlic cloves; 2 bay leaves; 1 tsp crushed coriander seeds; 1 red chilli, deseeded and thinly sliced; 1 sliced leek; 200g cooking chorizo, crumbled; 300g chopped tomatoes; 2 tbsp tomato puree; 1 tbsp smoked paprika; 250g paella rice; 10g chopped parsley

Ingredients
Method

Ingredients

Method

2 tbsp olive oil
3 crushed garlic cloves
2 bay leaves
1 tsp crushed coriander seeds
1 red chilli, deseeded and thinly sliced
1 sliced leek
200g cooking chorizo, crumbled
300g chopped tomatoes
2 tbsp tomato puree
1 tbsp smoked paprika
250g paella rice
10g chopped parsley

Heat the oil in a casserole pan and gently fry the garlic, coriander, chilli and bay leaves for 2 mins. Add the leek and a pinch of salt, then cook for 3 mins to soften. Add the chorizo, cook for 4 mins more, then stir in the tomatoes and cook for 5 mins or until falling apart.
Stir in the tomato puree, paprika and rice, and mix well. Pour over about 550ml boiled water, then cover and simmer on a low heat for 15 mins. Remove from the heat and keep covered, leaving to sit for 15 mins more to steam, then stir and serve sprinkled with chopped parsley.

45 mins

3 serving

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