• April 16, 2021
Spanish Chorizo Rice recipes

The paprika-flavoured oil from the chorizo permeates this cracking rice dish, making it rich, sumptuous and very moreish. When I don’t have time to make an authentic paella from scratch, I cheat and use ready- cooked long-grain rice. This has a different texture from the short-grain Bomba rice traditionally used in paella, but it carries the flavours beautifully.


Serves 4

280g spicy cooking chorizo sausages

2 tbsp olive oil

1 red onion, peeled and finely diced

1 large green pepper, deseeded and diced

2 garlic cloves, peeled and finely sliced

1 tsp hot smoked paprika

1 tsp ground cumin

2 tbsp tomato purée

200g cherry tomatoes, halved

Pinch of ground saffron

300ml chicken stock

200g cooked piquillo peppers

3 x 250g packets of cooked long-grain rice

1 x 400g tin of black beans, drained and rinsed

100g pitted green olives

Sea salt and freshly ground black pepper

To serve

Small handful of flat leaf parsley, roughly chopped

30g manchego cheese, shaved (optional)


1Place a large sauté pan over a medium heat. Cut the chorizo into thick slices, then add to the pan with the olive oil. Cook for 5 minutes, or until browned and crispy on both sides. Transfer to a plate.

2Add the onion to the pan and cook in the chorizo fat for 2–3 minutes, or until softened. Add the green pepper and garlic and cook for 2 minutes.

3Add the paprika, cumin and tomato purée and stir for 1 minute. Add the tomatoes, saffron and stock and bring to a simmer.

4Cut the piquillo peppers into thick slices and add to the pan along with the rice, black beans and olives. Cook for 4–5 minutes.

5Season with salt and pepper and sprinkle with the parsley and manchego (if using) before serving.

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