In this one-pan wonder, the rice absorbs bags of flavour from the chorizo and saffron making it the perfect accompaniment to Tom Kerridge's Braised Pig Cheek Stew.
Ingredients
Method
- Heat the oil in a large non-stick sauté pan then add the diced chorizo. Cook for 4-5 minutes until it becomes crispy. Remove from the pan with a slotted spoon and transfer to a plate lined with paper towel, to drain off any excess oil. Set to one side.
- Next, add the onion to the same pan and sauté for 2-3 minutes to soften, then add the garlic and rice. Stir well and sauté for a further 4-5 minutes.
- Sprinkle in the spices and add the tomato puree, stir for a few more minutes and then add the saffron and stock. Bring to a simmer then finally add the tomatoes.
- Cover with a lid and reduce the heat to low. Cook for 15 minutes or until all the liquid has been absorbed.
- Remove from the heat and set aside for a further 10 minutes with the lid on to steam gently.
- To serve, stir well then transfer to a serving bowl and sprinkle the crispy chorizo pieces on top.
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