Tomato rice with chorizo & smoked paprika
A quick dinner recipe by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London) that uses just one pan to keep washing up to a minimum.
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
- 2 tbsp olive oil
- 3 clove/s cloves garlic, peeled and lightly crushed
- 2 bay leaves
- 1 tsp coriander seeds, lightly crushed
- 1 small red chilli,. deseeded and thinly sliced
- 1 leek (about 150g), halved lengthways and thinly sliced
- 1 tsp sea salt flakes
- 200g cooking chorizo, skin removed, meat crumbled
- 3 vine tomatoes (about 300g), finely chopped
- 2 tbsp tomato purée
- 1 tbsp smoked paprika
- 250g bomba paella rice
- ¼ x 25g pack flat leaf parsley, leaves roughly chopped
Heat the oil in a large frying pan or casserole pan over a medium-low heat with the garlic, bay leaves, coriander and chilli; sauté for 1 minute, or until the seeds start to skip around.
Add the leek and salt, then cook, stirring, for 2 minutes until the leek is just starting to soften, then move to the sides of the pan. Add the chorizo and cook for 4 minutes, stirring occasionally, until the red oil starts to come out of it. Stir in the tomatoes and cook for 5 minutes until they start to fall apart.
Boil the kettle. Add the tomato purée, paprika and rice to the tomato mixture and mix well to coat. Pour over 550ml just-boiled water, reduce the heat to low, cover and simmer for 16 minutes. Turn off the heat and keep covered for another 15 minutes to rest and steam, then serve sprinkled with the chopped parsley.
And to drink...
Blueprint Côtes de Provence Rosé, France
An elegant rosé with hints of summer fruit, this pairs well with the spicy rice.
Typical values per serving when made using specific products in recipe