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One Pan Spanish Rice with Chorizo & Artichoke

One Pan Spanish Rice with Chorizo & Artichoke

One Pan Spanish Rice with Chorizo & Artichoke

Serves 4-6

3-4 Tbsp extra virgin olive oil (EVO)     
1 onion, diced finely
2 cloves garlic, minced
½ Alejandro chorizo collar ,skinned and finely sliced
½ tsp La Chinata hot smoked paprika    
1 tsp La Chinata sweet smoked paprika
2 cups calasparra rice    
1 jar Sabato cherry tomatoes    
2 cups Sabato chicken stock    
Salt and freshly ground black pepper
180g Tutto Gusto artichokes , 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 and chicken stock. 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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