Smoky Spanish-style grains & rice ‘paella’ with chorizo, Peppers & tomatoes
“This recipe can be made in big batches and frozen in single portions so that you have the satisfaction your cooking at work even when you’ve got no time cook. For a little variety you can top the hot-pot with anything from chicken to prawns to feta, you can also make a vegan version if you leave out the chorizo. Take the parsley, zest and almonds to work in a separate container so that you can sprinkle them onto your homemade hot-pot at the last minute for a touch of texture and freshness”
By Merchant Gourmet Cook, Alex Mackay
One 340g serving of this recipe is:
- Low in sugar
- A source of protein
- A source of fibre
Suitable for dairy-free
- 2 small red onions, peeled, halved, each half sliced into 8 wedges
- 4 garlic cloves, peeled and finely sliced
- 1 medium red pepper, de-seeded, quartered then finely sliced widthways
- 2 tbsp extra virgin olive oil, plus extra for topping
- 2 x 250g pouches of Merchant Gourmet Smoky Spanish-Style Grains and Rice
- 1, 400g tin chopped tomatoes
- Grated Zest and Juice of 1 large orange
- 150g chorizo, halved lengthways then sliced 1/2 cm on an angle
- 200ml vegetable stock or water, have a little extra on hand to adjust the consistency
- 4 tbsp flat leaf parsley leaves
- 4 tbsp flaked almonds, toss with salt and smoked paprika and toasted (optional)
- Salt and smoked paprika
- Get a large shallow pan. Add the onions, garlic, peppers and extra virgin oil. Put the lid on. Sweat over a medium heat, stirring frequently, for 8-10 minutes or until the vegetables are soft.
- Add the smoky Spanish-style grains and rice, tinned chopped tomatoes, half the orange zest, the orange juice, chorizo and vegetable stock. Bring to the boil. Lower the heat to a simmer. Simmer for 10 minutes. It should be slightly creamy like a risotto, add some extra water or stock if you want to adjust the texture. Season to taste with salt and smoked paprika.
- Sprinkle the parsley, almonds and remaining orange zest over the top.
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