I cooked this dish on the Expresso Breakfast TV Show once, makes a delicious supper dish.
extra virgin olive oil
125g chorizo cut into small dice
250g streaky bacon cut into stamp sized squares
1 medium onion – finely chopped
200g long grain rice
2 sachets saffron powder or 2 tsp turmeric
450ml hot NoMU Fond chicken stock
200g petit pois
2 Tbs parsley
sea salt and freshly milled black pepper
Set the oven at 180C. In a large ovenproof casserole, heat a good couple of tablespoons of olive oil and stir-fry the chorizo for a short while until the red coloured oil comes out of it. Add the bacon and stir-fry again until the bacon is cooked but not crisp. Remove from the casserole and drain on kitchen paper. Add a bit more olive oil to the casserole if necessary and in it fry the onion until it is cooked but not colouring up. Add the rice and stir-fry to heat it through and it becomes transparent. Return the chorizo and bacon to the casserole, add the saffron powder or turmeric to the stock and pour into the casserole. Add the peas and parsley, season lightly with the sea salt and freshly milled black pepper. Place a lid on the casserole and place in the centre of the oven and cook for 25 minutes. Check to be sure the rice is cooked, if not return to the oven for a short while. Allow to stand for 5 minutes. Check for seasoning, season again if necessary and serve.
Serves 4 people with a mixed salad and some crispy rolls.
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