Spanish Style Grains and Chorizo Hot Pot
Ingredients
- 2 small red onions, peeled, halved, each half sliced into 8 wedges
- 4 garlic cloves, peeled and finely sliced
- 1 medium red pepper, de-seeded, quartered then finely sliced widthways
- 2 tbsp extra virgin olive oil, plus extra for topping
- 2 x 250g pouches of merchant gourmet smoky spanish-style grains and rice
- 1, 400g tin chopped tomatoes
- grated zest and juice of 1 large orange
- 150g chorizo, halved lengthways then sliced 1/2 cm on an angle
- 200ml vegetable stock or water, have a little extra on hand to adjust the consistency
- 4 tbsp flat leaf parsley leaves
- 4 tbsp flaked almonds, toss with salt and smoked paprika and toasted (optional)
- salt and smoked paprika
Preparation
Get a large shallow pan
Add the onions, garlic, peppers and extra virgin oil
Put the lid on
Sweat over a medium heat, stirring frequently, for 8-10 minutes or until the vegetables are soft
Add the smoky spanish-style grains and rice, tinned chopped tomatoes, half the orange zest, the orange juice, chorizo and vegetable stock
Bring to the boil
Lower the heat to a simmer
Simmer for 10 minutes
It should be slightly creamy like a risotto, add some extra water or stock if you want to adjust the texture
Season to taste with salt and smoked paprika
Sprinkle the parsley, almonds and remaining orange zest over the top