Chorizo and Saffron Rice

Chorizo and Saffron Rice


1 person made this

This is a bit like a paella, where chorizo sausage and red capsicum are simmered in the oven with saffron rice.

lucky New South Wales, Australia

Serves: 4 

  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 2 chorizo sausages, sliced
  • 1 cup basmati rice, rinsed
  • 1 cup chicken stock
  • 1 teaspoon saffron threads, soaking in 1 tablespoon boiling water
  • 100g roasted red capsicum
  • 1/4 cup pistachio nuts
  • sea salt
  • drizzle olive oil
  • 1/2 cup yoghurt
  • 2 tablespoons chopped parsley

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat oven to 180 degrees C.
  2. Heat the butter in an oven-proof frying pan with a lid. Add the onion and cook over medium heat 2 minutes or until soft. Add one chorizo sausage and stir, then add the rice and stir to coat with the butter.
  3. Add the stock - it should cover the rice - and the saffron and water. Stir and bring to the boil. Remove from heat, put the lid on the pan and place in the oven for 10 minutes.
  4. Pan fry the remaining sausage until brown on both sides.
  5. Remove the pan from the oven and sprinkle the sausage, capsicum and nuts over the rice. Replace the lid and return to the oven for another 5 minutes or until the rice is tender.
  6. Season to taste, drizzle with olive oil and yoghurt and sprinkle with parsley. Serve in the pan.

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