Spanish Rice with Chorizo

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. Put the water and saffron in a saucepan, season generously with salt, and heat over medium heat.
2. Heat the olive oil in a large frying pan over medium heat.
3. Cut the chorizo into rounds about 0.625 cm (1/4 inch) thick. Fry them in the hot oil, stirring, for 2 to 3 minutes until lightly sautéed, then set aside.
4. In the same pan, cook the onion, red pepper and garlic, stirring, for 4 minutes until lightly sautéed.
5. Add the paprika and mix briefly, then add the grated tomatoes, season with salt and pepper, and simmer.
6. When the tomatoes have slightly thickened (3 to 4 minutes), add the rice and stir for 2 minutes. Return the chorizo to the pan, add the simmering water, mix once more and simmer over medium heat.
7. With 3 minutes of rice cooking left, spread the frozen peas evenly over the top and gently press them down. Lower to low-medium heat and simmer until the rice is cooked through, then remove from heat.
8. Cover the pan with a dish towel and let it rest for 3 minutes. Uncover and fluff the rice gently with a fork.
9. Serve from the pan or transfer to serving dishes, topped with chopped parsley.

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