Prep 25 mins
Cook 25 mins
Grilled shrimp or chicken would also be delicious with this recipe from Matthew Card, American's Test Kitchen.
- 8 ounces spanish chorizo, sliced in half lengthwise and cut crosswise on the bias into 1/2-inch thick slices
- 3 tablespoons extra-virgin olive oil
- 1 medium red onions or 1 medium yellow onion, minced
- 6 garlic cloves, thinly sliced, plus 2 garlic cloves, minced
- 4 teaspoons paprika (not smoked, it's too strong)
- 1 large pinch saffron, threads crumbled
- 1 1⁄2 cups arborio rice (can substitute Calasparra rice or Bomba rice)
- 1 tablespoon chopped fresh thyme
- 4 cups chicken broth
- 1 1⁄2 cups cooked chickpeas, drained of any liquid
- 1 (14 ounce) can diced tomatoes, well drained
- 3⁄4 cup roasted red pepper, rinsed, patted dry and thinly sliced
- 1 cup frozen peas, defrosted
- 4 green onions, white and green parts, trimmed and thinly sliced on the bias
- 1 lemon, cut into wedges for serving
- Add the chorizo to a 12-inch skillet and cook over medium-high heat, stirring frequently, until just beginning to brown, about 5 minutes. Transfer to a paper-towel-lined plate to drain; remove all but one tablespoon of the rendered fat from the skillet.
- Add the olive oil, onion, sliced garlic, and large pinch salt; cook over medium-high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Add the remaining garlic, paprika and saffron, and cook, stirring constantly, until fragrant and paprika has darkened, 1 minute. Stir in the rice; add thyme and broth, and bring to a simmer.
- Stirring occasionally with a rubber spatula to redistribute the broth and rice, cook for 10 minutes. Sprinkle the chickpeas, tomatoes, and red peppers evenly over the top. Cook uncovered, without stirring, until the liquid is completely absorbed and the rice is tender, about 10 minutes longer. Sprinkle peas, cooked chorizo and green onions over the rice; cover, and allow to sit for 5 minutes. Serve with lemon wedges on the side.