Sunday, 20 September 2015

Chorizo and paprika rice

This is a genuine "use what I had left in the fridge" recipe. The egg and crispiness from the grilled finish really makes this dish. I cooked for one (plus a bit spare), but the recipe below is for two. I also cooked this in a ovenproof frying pan, but for two or more I would probably transfer into individual ovenproof serving dishes as serving the egg in one piece is quite tricky / messy!



Ingredients (serves 2):
100g chorizo, cut into 1cm slices
1 red onion, diced 
1 green pepper, cut into 1cm strips
200g cherry tomatoes, halved
1 garlic clove, crushed
1 tsp paprika 
1/2 vegetable stock cube dissolved in 4 cups of boiling water
2 cups of rice
Olive oil
2 eggs
Salt and pepper

1. Soften the onion in a little olive oil over a medium heat for 5 minutes.
2. Next add the chorizo and cook for a further 3-4 minutes until the edges of the chorizo starts to crisp.
3. Add the peppers, paprika and garlic, coating all of the ingredients with the paprika and allowing a few more minutes to cook.
4. Throw in the tomatoes and rice, making sure the rice is properly coated in the paprika mix.
5. Now add the stock bit by bit as if you were cooking a risotto, adding more stock only once the previous stock has been absorbed. If you need more liquid, just use boiling water. It's probably worth turning your grill on at this point too.
6. When the rice is cooked and the liquid has been absorbed, take off the heat and make two slight indents where you would like your eggs and carefully crack them into there.
7. Season the egg and place under the grill until the egg is cooked.

Enjoy!

Yelly-fi-felly-food-belly x

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