This rice dish takes its direction from the rice dishes of Spain. It has been Americanized though, in that it uses fresh grilled chorizo sausage as opposed to the traditional dried Spanish kind. This is not proper paella. Not even close. But if you are looking for an easy Spanish rice dish for a party, this is it.
3 Tablespoons olive oil, plus more if needed to coat the rice
1 Medium yellow onion, peeled and minced
4 cloves garlic, peeled and minced
1 cup Arborio rice
1 pound fresh chorizo sausage, grilled until grill marks appear on the outside (meaning its ok if the sausage is still a bit raw inside) – sliced into ¼” slices
1 roasted red pepper cut into medium dice (from jar OK)
2 ½ cups chicken stock
¼ teaspoon kosher salt
Pinch of ground pepper
1 cup heirloom tomatoes cut into a very rough dice, or sliced
Preheat oven to 375
Into a Dutch oven (5 quart is fine) add the olive oil. Over medium low- medium heat add the onion. Cook for seven minutes. Lower heat if necessary to prevent the onion from taking on too much color. Add in the garlic and stir for 1 minute. If the pan seems dry add another tablespoon of oil. Add in the rice and stir to coat for 1 minute. Add in the sausage and red pepper. Pour in the chicken stock then bring to a boil. Add the Salt and pepper then cover with a lid. Place in the Preheated oven for 25 minutes.
Once the rice has cooked stir and re-season if necessary. Garnish with heirloom tomatoes.
3 Tablespoons olive oil, plus more if needed to coat the rice
1 Medium yellow onion, peeled and minced
4 cloves garlic, peeled and minced
1 cup Arborio rice
1 pound fresh chorizo sausage, grilled until grill marks appear on the outside (meaning its ok if the sausage is still a bit raw inside) – sliced into ¼” slices
1 roasted red pepper cut into medium dice (from jar OK)
2 ½ cups chicken stock
¼ teaspoon kosher salt
Pinch of ground pepper
1 cup heirloom tomatoes cut into a very rough dice, or sliced
Preheat oven to 375
Into a Dutch oven (5 quart is fine) add the olive oil. Over medium low- medium heat add the onion. Cook for seven minutes. Lower heat if necessary to prevent the onion from taking on too much color. Add in the garlic and stir for 1 minute. If the pan seems dry add another tablespoon of oil. Add in the rice and stir to coat for 1 minute. Add in the sausage and red pepper. Pour in the chicken stock then bring to a boil. Add the Salt and pepper then cover with a lid. Place in the Preheated oven for 25 minutes.
Once the rice has cooked stir and re-season if necessary. Garnish with heirloom tomatoes.
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