Spanish rice with chorizo
Spain on a Fork · ♥ 922 likes · 8.3K views · 8 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 720 ml water
- ¼ tsp saffron threads
- sea salt
Put the water in a saucepan with the saffron, season generously with sea salt and heat on high.
Saffron water
- 100 g firm Spanish chorizo
Cut the chorizo into rounds a quarter inch thick.
Add the chorizo to the hot pan, mix to coat and cook 2 to 3 minutes until lightly sauteed without browning.
- 1 whole onion
- 1 whole red bell pepper
- 6 cloves garlic
In the same pan add the onion, red bell pepper and garlic and mix continuously about 4 minutes until lightly sauteed.
- 2½ g sweet smoked Spanish paprika
Add the paprika and mix in quickly so it does not turn bitter.
- 120 g tomato sauce
- sea salt
- freshly cracked black pepper
- 190 g rice
Add the tomato sauce, season with sea salt and black pepper, mix and simmer 3 to 4 minutes until slightly thickened.
Add the rice and mix continuously 1 to 2 minutes.
- 75 g frozen peas
At 15 minutes spread the frozen peas over the rice and push them down gently.
Peas and resting under a cloth
Lower to low medium heat and simmer another 3 minutes until the rice is cooked and the peas are tender.