One Pan Spanish rice with Chorizo and Artichoke
1 onion, diced finely
2 cloves garlic, minced
½,skinned and finely sliced
Salt and freshly ground black pepper
1 jar, chopped
Over a moderate heat, heat EVO in a saucepan, add onion and cook until soft. Add garlic and chorizo, cook until chorizo colours, then add paprika. Stir together and cook for a further 2 minutes.
Add in the rice, stir until it turns a light gold colour, then mix in the cherry tomatoes, chicken stock and Ñoras peppers. Season with salt and pepper. Increase the heat and bring the rice to a boil. Cover with a tight fitting lid, reduce heat and simmer for 15-18 minutes. Once rice is cooked, add artichokes, and stir gently to combine. Cover and leave for five minutes, before serving.
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