Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours
Prep:10 mins
Serves 4
1 tbsp olive oil1 large onion, thinly sliced250g baby cooking chorizo, sliced4 garlic cloves, crushed1 tsp smoked paprika400g can chopped tomato250g basmati rice600ml stock1 lemon, zest peeled off in thick strips, plus wedges to serve2 fresh bay leavessmall bunch parsley, chopped
STEP 1Heat the oil in a large pan with a lid. Add the onion and cook for 5-8 mins until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and some of the oils are released into the pan.STEP 2Add the garlic and paprika, then the tomatoes. Bubble over a medium heat for 5 mins, then add the rice, stock, lemon zest and bay leaves. Stir everything together well and bring to the boil. Put the lid on and cook over a very low heat for 12 mins.STEP 3Turn off the heat and leave to sit and steam for 10-15 mins. Stir through the parsley and serve with lemon wedges for squeezing over.
