Basmati rice is one of my go-to pantry staples. It soaks up any flavours and spices you add to it really well, which means your dinner is going to be extra tasty. With this dish, everything is cooked in one pan (yay!) and the fat is rendered out of the chorizo to flavour the entire dish, PLUS the rice cooks in just 10 minutes!! The flavours here remind me of the very first paella I had when I was in Barcelona, but it’s a much quicker and easier way to bring a bit of Spain to my kitchen.
SERVES 4
PREP 15 MIN
COOK 20 MIN
What you’ll need:
½ tsp saffron threads
2 tsp olive oil
1 onion, finely diced
2 chorizo sausages, sliced into rounds
1 red capsicum, diced
1 clove garlic, finely chopped
2 cups basmati rice, rinsed
4 cups chicken stock
1 cup peas
1 Riverview Farm Roast Pork, diced (meat only)
½ bunch continental parsley, roughly chopped, plus extra to serve
sea salt & black pepper
What to do:
Place the saffron in a small bowl and pour over ¼ cup of hot water. Set aside to steep.
Meanwhile, heat oil in a large non-stick frypan fitted with a lid over medium heat. Cook onion and chorizo for 5-7 minutes until the onion is soft and the chorizo is caramelised. Add the capsicum and garlic and cook for a further 2 minutes. Add the rice and stir to coat, then add the stock, saffron and its water, and season with salt and pepper. Bring to a low simmer, cover with a tight-fitting lid and cook for 5 minutes. Remove the lid, scatter over peas and pork, replace the lid and cook for a further 5 minutes until rice is tender. Turn off the heat and leave to stand, covered, for 10 minutes to allow excess steam to be absorbed and for the rice to be nice and fluffy. Sprinkle with parsley and toss with a fork to combine then serve.
