Spanish Chorizo and Pepper Rice
with Parsley, Almond and Lemon Sprinkle
Taking inspiration from the classic Paella, this Spanish Chorizo and Pepper Rice with Parsley, Almond and Lemon Sprinkle brings fresh and zesty flavours together for a taste adventure. With a little crunch from the almonds, this summery dish is a great for a family feast – ideal for al fresco dining.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
120
Chorizo
2
Garlic Clove
1
Bell Pepper
(May contain Celery)
15
Chicken Stock Paste
1
Smoked Paprika
30
Tomato Puree
175
Risotto Rice
½
Lemon
1
Flat Leaf Parsley
Not included in your delivery
450
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil your kettle, then pour the water for the rice (see pantry for amount) into a measuring jug.
Heat a large ovenproof pan on medium heat (If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later) (no oil).
Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a small bowl and set aside.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil.
Once hot, add the chorizo and fry, stirring frequently, until it starts to brown, 3-4 mins. Transfer the chorizo to the almond bowl and remove the pan from the heat, keeping the chorizo oil.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Cut into 2cm pieces.
Pop your pan with the chorizo oil back on medium-high heat.
Add the pepper and fry, stirring regularly, until just soft, 3-4 mins.
Lower the heat, then stir in the garlic, smoked paprika and tomato puree. Cook for 1 min, then add the risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Add the boiled water and chicken stock paste and stir well to combine. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, zest and halve the lemon (see ingredients for amount). Roughly chop the parsley (stalks and all).
Toss the lemon zest, parsley and flaked almonds with the chorizo in the bowl. Season with some fresh cracked pepper, then set your sprinkle aside.
When the rice is cooked, remove it from the oven and fluff it up with a fork.
Season to taste with a squeeze of lemon juice, salt and pepper if needed. Add a splash of water if it's a little thick.
Share the Spanish rice between your bowls.
Top with the chorizo, parsley, lemon and almond sprinkle to finish.
Enjoy!
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