Ingredients
- 2 cups rice
- 1 brown onion, finely diced
- Small pinch saffron
- 750ml chicken stock
- 5 cloves garlic, crushed
- 1 tsp sweet smoked paprika
- 1 red capsicum, finely diced
- Salt and pepper, to season
- 1 tbsp olive oil
- 1 chorizo sausage, finely chopped
- 1/2 tsp hot paprika
- 1/2 long red chilli, finely diced
Method
For the rice, place chicken stock in a medium saucepan over medium heat and bring to a simmer.
Meanwhile, heat olive oil in a large frypan over medium heat. Add onion and garlic and saute until soft, about 3-4 minutes. Add chorizo, preserved lemon, paprika, capsicum, chilli and saffron to the onions and garlic and cook until chorizo is golden, about 3-4 minutes. Add rice and stir until translucent.
Ladle in the chicken stock to the rice and simmer, stirring occasionally, until liquid has been absorbed by the rice. Continue to add remaining chicken stock, a ladle at a time, until rice is cooked through and liquid has been absorbed.
Source
Masterchef Australia
