Chorizo Rice Recipe
Photo: Albert K. Howard
This dish is a great alternative to serve at parties, because, like with all rice dishes, you can make plenty of food without putting in too much effort.
Serves 4 to 6
4 spicy chorizo sausages
Olive oil
1 red onion, julienned
4 cloves garlic, minced
1 red pepper, julienned
1 Tbsp. smoked paprika
1 cup rice
1/4 cup sherry
2 cups chicken broth
Parsley, finely chopped, for garnish
Directions
With a knife, make a fine incision on the chorizo's surface and remove the filling. Discard the casing.
In a deep pot, add a drizzle of olive oil, followed by the chorizo meat. Brown over high heat. Remove the chorizo from the pot.
Using the same pot, combine the onion, garlic and pepper and sauté over medium heat for about 4 minutes. Add the paprika and cook for another minute. Return the chorizo to the pot, add the rice and lightly toast with the rest of the ingredients.
Add the sherry and use a wooden spoon to loosen the bits that are stuck to the bottom of the pot. Add the chicken broth. Cook, following the rice-package instructions.
Sprinkle with parsley and serve.
From The Homemade Chef: Ordinary Ingredients for Extraordinary Food, by Chef James Tahhan, published on September 13th, by Celebra, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2016 by James Tahhan.
Serves 4 to 6
Ingredients
Directions
With a knife, make a fine incision on the chorizo's surface and remove the filling. Discard the casing.
In a deep pot, add a drizzle of olive oil, followed by the chorizo meat. Brown over high heat. Remove the chorizo from the pot.
Using the same pot, combine the onion, garlic and pepper and sauté over medium heat for about 4 minutes. Add the paprika and cook for another minute. Return the chorizo to the pot, add the rice and lightly toast with the rest of the ingredients.
Add the sherry and use a wooden spoon to loosen the bits that are stuck to the bottom of the pot. Add the chicken broth. Cook, following the rice-package instructions.
Sprinkle with parsley and serve.
From The Homemade Chef: Ordinary Ingredients for Extraordinary Food, by Chef James Tahhan, published on September 13th, by Celebra, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2016 by James Tahhan.
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