RICE PILAF WITH CHORIZO CASSEROLE
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
- Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
- Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
- Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
CHORIZO PILAF
Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan with a lid. Add the onion and cook for 5-8 mins until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and some of the oils are released into the pan.
- Add the garlic and paprika, then the tomatoes. Bubble over a medium heat for 5 mins, then add the rice, stock, lemon zest and bay leaves. Stir everything together well and bring to the boil. Put the lid on and cook over a very low heat for 12 mins.
- Turn off the heat and leave to sit and steam for 10-15 mins. Stir through the parsley and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 488 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
CHORIZO AND BASIL PILAF
This is a spicy, fragrant dish with fluffy rice. You could use spicy lamb, chicken or Italian sausages instead of the chorizo. I often change the flavour by using different spices and herbs. Also, sometimes I add frozen peas or green beans. Makes big serves. Australian measurements used.
Provided by auntchelle
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large non-stick frying pan over medium heat. Cut each chorizo in half, length ways, then slice into 5mm thick pieces. Put chorizo into pan and fry gently for 3-5 minutes. Transfer to a bowl.
- Heat oil in large pan over medium heat. Add onion and cook, stirring for 2 minutes. Add garlic and cook for a further minute, until onion is soft. Add cumin, coriander, tumeric and chilli and cook, stirring for 1 minute until fragrant.
- Add rice. Stir to coat with oil and spices then add capsicum and stock.
- Bring to the boil, reduce heat to medium/low. Cover and simmer for 10 minutes or until rice is tender and stock has been absorbed.
- Stir in chorizo and basil. Cover and remove pan from heat. Stand for 5 minutes or until chorizo has been heated through.
- Serve into bowls and season with salt & pepper if desired.
Nutrition Facts : Calories 1001.1, Fat 55.1, SaturatedFat 19.3, Cholesterol 110, Sodium 2341, Carbohydrate 83.3, Fiber 5.7, Sugar 4.5, Protein 41.7
CHORIZO CHOWDER
Make sure you buy whole chorizo sausages and slice them yourself, as the packets of ready sliced chorizo that you can buy are too thin for this soup.
Provided by Lene8655
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden.
- Add the leek and cayenne and cook for a further 1 minute.
- Add the stock, bring to the boil and simmer for 20 minutes until the potatoes are very soft and beginning to break up into the soup.
- Using a potato masher, roughly mash the potatoes into the soup.
- Stir in the chorizo and simmer gently for 5 minutes until the orange coloured oil from the chorizo rises to the surface of the soup.
- Check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley.
- Serve with lots of crusty bread for mopping up.
Nutrition Facts : Calories 805.3, Fat 61, SaturatedFat 25.5, Cholesterol 143.1, Sodium 1718.3, Carbohydrate 28.3, Fiber 3.8, Sugar 3.1, Protein 34.8
CHORIZO AND SHRIMP PILAF
A zesty supper is only minutes away with this microwave meal featuring Spanish chorizo, a fully cooked sausage available in mild or hot varieties at most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, chorizo, oil, garlic, and 1 1/4 cups water; season with salt and pepper.
- Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking. Stir in shrimp, tomatoes, and peas; cover and microwave 4 minutes more.
- Let stand, covered, until shrimp are opaque throughout, 3 minutes.
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