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One Pan Spanish rice with Chorizo and Artichoke

One Pan Spanish rice with Chorizo and Artichoke

Serves 4-6

 

1 onion, diced finely

2 cloves garlic, minced

3-4 Tbsp Extra Virgin Olive Oil (EVO)

½ Carchelejo Chorizo Collar ,skinned and finely sliced

½ tsp La Chinata Smoked Paprika Hot

2 cups Calasparra Rice

1 jar Sabato Organic Cherry Tomatoes

2 cups Sabato Chicken Stock

La Chinata Ñoras peppers

Salt and freshly ground black pepper

1 jar Alicos Artichokes with Garlic and Mint , 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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