Easy Spanish Paella
with Chorizo and Veggies
Taking our cues from classic Spanish paella, this flavoursome rice bowl with added depth from tasty chorizo is a simple way to achieve amazing, authentic flavours. You won’t wait to dig in!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Chorizo, sans boyau
230 g
Poivron rouge
113 g
Petits pois
10 g
Persil
56 g
Oignon rouge
170 g
Riz au jasmin
2 cs
Pâte de tomates
2 cc
Mélange paprika-ail
1 g
Concentré de bouillon de poulet
30 g
Olives vertes
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce. Core and cut the pepper(s) into thin strips. Slice the chorizo into 1/2-inch rounds.
Heat a medium pot over medium-high heat. Add a drizzle of oil, then the sausage. Sear until golden-brown, 2-3 min per side. (Don't worry if it's not cooked through at this step!)
Add the onion and peppers. Cook, stirring occasionally, until the onion softens, 3-4 min. Season with salt and pepper.
Add the spice blend, tomato paste, broth concentrate(s), rice and 1/3 cups salted water (double for 4 people) to the pot. Cover and cook until all the water has been absorbed, 10-12 min.
Meanwhile, roughly chop the parsley. Thinly slice the olives.
Stir the peas and olives into the paella. Stir until the peas are warmed through, 1-2 min. Season with salt and pepper. Divide the rice between bowls. Sprinkle with parsley.