Crispy Bottom Chorizo and Seafood Rice | Easy Spanish Style Rice Recipe

prep time: 15 minutes
cooking time: 45 minutes
difficulty: ezpz
This is a relatively simple and cheap recipe that yields amazing flavour (pork and seafood is one of the greatest base flavour combinations there is). This is also a great recipe to use up leftover ingredients in the fridge.
I hope you give this recipe a try for yourself!
Thank you very much for watching, please like, comment and subscribe for more food videos!
COOKING TIP - if you are concerned about making the crispy bottom (it would be pretty sad to burn the bottom at the end of all of this) you can just turn the heat up after the rice is cooked and monitor it closely.
Ingredients (for 4 portions):
exact ingredients aren't very important in this recipe, use whatever you enjoy and have on hand, this is meant to be a cheap recipe that can use up what you have available.
The only ingredient measurement that actually matters is the rice to liquid ratio which will vary depending on which rice you use.
115g/4oz dried chorizo - any sausage works, doesn't even have to be dried
2 tablespoons extra virgin olive oil
4-6oz each onion, bell pepper, celery, tomato
8 cloves garlic
1 cup/250mL short grain rice (arborio, bomba, sushi rice etc)
4oz dry white wine
chicken/any stock - for my rice in particular the ratio is 1 to 1.3, but it will differ between varieties slightly
bay leaves
2 tablespoons paprika - i don't recommend using smoked paprika
sweet peas
seafood - use whatever you can afford/enjoy
salt + pepper to taste
fresh lemons - very important to add to the end!
parsley - recommended
green onions - optional, i like them a lot
use saffron if you want to be fancy (steep it in the stock)
Directions:
-fry chorizo in 2 tablespoons of extra virgin olive oil over medium-high heat
-once starting to brown add diced onion, celery, bell pepper and tomato
-once vegetables begin to release water, add the garlic
-cook until pan starts to become dry
-add bay leaves and 2 tablespoons paprika, mix
-250mL/1 cup short grain rice
-mix until rice begins to toast and stick to the pan
-deglaze with 4oz dry white wine
-add appropriate amount of chicken stock
-mix thoroughly, turn heat to minimum and cover for 20 minutes
-fluff rice, add sweet peas and seafood
-cover again on a slightly higher heat (for me it was the setting above minimum) for ~15 minutes
-remove from heat once rice is cooked
-garnish with parsley, and lemon - green onions optional
#food #easyrecipe #cheapmeals

[@erankartist]

Whoa