Squid and Chorizo Spanish Rice

Charmaine Lu -
  • 1 tbsp oil
  • 25g butter
  • 1 sliced onion
  • 2 crushed garlic cloves
  • 350g long grain rice, rinsed
  • Pinch of saffron
  • 1 lemon, zest and juice only
  • 600ml chicken stock
  • 200g chorizo, sliced
  • 200g squid rings
  • 150g peas
  • Chopped parsley
  • Preheat the oven to 180C. Heat the oil and half the butter in a casserole, and fry the onion and garlic for 5 mins to soften. Add the rice and fry for 2 mins more, then add the lemon zest, saffron and hot stock. Bring to the boil, then cover with the lid and bake in the oven for 20 mins, or until the stock has been absorbed.
  • Meanwhile, fry the chorizo slices for 5 mins in a frying pan, or until golden. Remove with a slotted spoon. Add the remaining butter to the pan, season the squid rings and fry for 2 mins until just cooked. Set aside. Remove the rice from the oven and stir in the chorizo and squid. Mix in the parsley and lemon juice, season to taste, and serve immediately.
30 mins
4 serving