Just a very quick post today. Our freezing compartment is overflowing with food we don’t need, so I decided to clean up and use up at least one item from the freezer. Like for instance one of the two (still unused!) packets of peas.
Saffron Rice with Chorizo
200 g Chorizo
2 onions
325 g yellow rice
750 ml bouillon
300 g peas
2 tomatoes
Roughly chop the Chorizo and the onions and fry until golden (that is, if you can discern any colour other than the red the Chorizo will discharge). Add the rice, fry for another minute or so and then add the bouillon. Perhaps I should already mention at this point that my rice was overcooked, but that I had to wait until all liquid was evaporated, so I’d rather recommend to cut back on the bouillon. Boil gently for about 10 minutes. In the meantime, skin and de-seed the tomatoes, and then add them and the peas. Season with pepper, if you think it necessary. Cook another 5 minutes, cover and let rest for another couple of minutes. Serve with fresh parsley.
Notes:
I was a bit disappointed by this one. On the one hand it was fun to make, it made me think of some kind of mini-paella, and it was easy. The taste, however, was nothing like a paella; the chorizo was overpowering, and the yellow rice is just not comparable to the taste of real, good rice with saffron. If I were to try this recipe again, I’d really take care to use good ingrdients (normal rice with real saffron, and perhaps a other kind of chorizo), and in general I’d rather go for the original next time (unless I’m really in a hurry…).
Serves 4-6; adapted from a recipe provided by my local supermarket.
