Ingredients:

  • 2 Tbsp Unsalted Butter or Olive Oil
  • 5 oz (140 g) Dry Spanish Chorizo, diced into small cubes
  • 1 medium Yellow Onion, finely chopped
  • 1 medium Red Bell Pepper, finely diced
  • 3 cloves Garlic, minced
  • 1 ½ cups Long-Grain Rice (Basmati or medium-grain)
  • 1 tsp Smoked Paprika (Sweet or Mild)
  • Generous pinch (approx. 0.5 g) Saffron Threads
  • 3 cups Chicken or Vegetable Stock (Low Sodium), heated
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 cup Frozen Green Peas
  • ¼ cup Fresh Parsley, chopped
  • 4 Lemon Wedges

Instructions:

  1. Bloom the Saffron: Steep saffron threads in ½ cup of the warm stock; set aside. Heat the remaining stock in a saucepan and keep it simmering gently on a back burner.
  2. Render the Chorizo: Add butter/oil to the skillet over medium heat. Add diced chorizo and cook until fat has rendered and pieces are crispy (about 5 minutes). Remove chorizo with a slotted spoon, leaving the fragrant, coloured fat in the pan.
  3. Sauté Aromatics: Add onion and bell pepper to the pan. Cook gently until softened, about 5–7 minutes. Add minced garlic and smoked paprika; cook for 1 minute until fragrant (do not let the garlic burn!).
  4. Toast the Rice: Add the dry rice to the pan. Stir constantly for 2 minutes to lightly toast the grains—this helps them absorb liquid evenly. Do not rinse the rice.
  5. Deglaze and Build Flavour: Pour in the white wine (if using) and scrape up any browned bits from the bottom. Let it bubble down until nearly evaporated.
  6. Simmering Stage: Pour in the saffron-infused stock mixture and the remaining hot stock. Stir once to distribute ingredients evenly. Bring to a boil, then immediately reduce heat to low. Cover the pan tightly.
  7. The Waiting Game: Simmer undisturbed for 18 minutes. Do not lift the lid during this time.
  8. Finish: Remove the pan from the heat. Gently scatter the frozen peas over the top. Replace the lid and let it stand, covered, off the heat for 10 minutes. This allows the residual steam to cook the peas and finish the rice absorption.
  9. Fluff and Serve: Gently fork through the rice to fluff it, stirring in the reserved crispy chorizo. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately with lemon wedges.