If you’re looking for a simple, delicious dinner recipe then this chorizo and pea pilaf is for you.
This is a tasty little dish to use up store cupboard ingredients – and so this is a very handy recipe to have to hand! When you’ve made it one or two times, you’ll know which additional ingredients will go well in it, so you can start throwing in whatever you’ve got lying in the fridge!
The dish itself could be very well described as a cross between a risotto and a paella – though there is none of the stirring of a risotto, and none of the seafood of a paella.
I would say that the chorizo is a must in this recipe, but really, if you wanted to chop and change the flavours, you could mix it up as much as you like.
The recipe below will serve at least 4, and is ready within 40 minutes.
Ingredients, Substitutions and Variations
- Chorizo ring – use one as spicy or as mild as you like. Ring is best because you can slice it to the perfect thickness. Want to change it up? Try switching for pancetta.
- Onion– use a nice, big white, yellow or brown onion.
- Garlic – garlic is a necessity, whatever other ingredients you chop and change. You don’t want to miss out on this flavour!
- Smoked paprika – smoked paprika brings that incredible ‘Spanish’ flavour. You wanted smoked, not ordinary paprika.
- Tinned chopped tomatoes – if you like, you could switch for fresh tomatoes, cut into 1cm chunks.
- Basmati rice – brings the perfect texture to this pilaf.
- Chicken stock – or 700ml water and a chicken stock cube. You could also use vegetable stock.
- Lemon – you only need the zest for that citrusy flavour.
- Bay leaves – bring a deep, savoury taste that I absolutely adore. Fresh bay leaves are best.
- Frozen peas – want to mix up the veg? Try courgette, bell peppers, tender stem broccoli or even sweetcorn.
- Fresh parsley – optional, but delicious.
Top Tips
- Cooking the chorizo The chorizo brings the oil to this recipe – you don’t need any extra. Cook it on a medium heat at the beginning so that the flavourful oil melts out.
- Cooking the rice The rice is ready when it has absorbed the liquid and has just a light bite when you taste it.
- Leftovers Got leftovers? They’re amazing for lunches! You can eat them hot or cold, but if you reheat, make sure you heat thoroughly.
Chorizo and Pea Pilaf
Ingredients
- 250 g chorizo ring
- 1 onion
- 3 cloves garlic
- 2 tsps smoked paprika
- 400 g tin chopped tomatoes
- 250 g basmati rice
- 700 ml chicken stock
- 1 lemon
- 3 bay leaves
- 200 g frozen peas
- 1 large bunch chopped parsley
Instructions
- Slice the chorizo and put in a large casserole dish over a medium heat. Cook for two minutes, until the oil is melting put.
- Add the peeled and finely chopped onion and cook for another two minutes, then stir in the finely chopped garlic and smoked paprika.
- Tip in the chopped tomatoes. Stir in the rice, then add the stock, bay leaves and grated lemon zest.
- Bring to a boil, then cover and simmer for 10-15 minutes.
- When the rice is cooked, add the peas and chopped parsley. When the peas are cooked through, it’s done!
More one pot recipes:
- One Pot Mexican Bean Stew
- Easy One Pot Saag Paneer
- One Pot Chorizo and Chickpea Stew
- One Pot Chicken, Bacon and Peas
- One Pot Bacon and Lentil Pasta
- One Pot Sausage, Mushroom and Mozzarella Pasta
- One Pot Mushroom and Thyme Risotto
- One Pot Chicken and Green Olive Tagine
- One Pot Cheesy Pesto and Spinach Pasta
A really delicious meal and easy to make.
I love the fact that this dish is one pot. Makes the whole process very easy. Awesome!
Quick, easy and delicious dinner, I love the addition of smoked paprika, it really enhances the flavors! Thanks so much!
This was a delicious, easy, one-pot dinner for our family tonight! Great for a busy weekenight, it was packed with flavor, super satisfying, and the rice was cooked perfectly!