Fresh chorizo, sliced dark meat chicken, and a seafood trio of shrimp, mussels, and cockles come together on a bed of saffron-infused arborio rice for this sumptuous Spanish recipe from Tamara Murphy.

It can also be used in whatever type of rice — but not paella! Claudia: Chorizo can be either fresh or dry-cured, and apart from a standard base of lean pork and lean fat, there are some ...

Chicken and Chorizo Jambalaya is a Cajun-style dish filled with the bold flavors of spicy Spanish sausage, tender chicken, ...

Heat the olive oil in a large saucepan with a tight fitting lid and fry the chorizo over a high heat ... Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and ...

Add the diced chorizo and increase the heat slightly. Cook for two minutes. Next add the smoked paprika and mix well with a wooden spoon. Add the rice and stir to coat the in the chorizo fat and ...

Sauté for 2-3 minutes until softened but not browned. Add the chorizo, sundried tomatoes and yellow pepper Add in the rice and stir well to combine and coat the rice in the juices from the chorizo.

Spain has given the world many gifts, from tapas to chorizo to paella. Paella is a one-of-a-kind, truly Spanish dish and probably the most well-known food to come out of the country. This iconic rice, ...

the texture of rice. (Alternatively, grate on the large holes of a box grater.) Set aside. In a medium skillet, heat olive oil over medium heat. Add onion, garlic, veggie chorizo and bell pepperss.

Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well. Pour over the stock, bring to the boil, put the lid ...