Spanish Aubergine and Chorizo Rice
This is a quick easy supper and a reminder of paella. It is a recipe from Lisa Faulkner (John Torodes wife) and is very economical as can be taken to work the next day or leftovers can be reheated as a side dish for another meal. There are only a few ingredients and its quick to cook for the whole family. Enjoy!
Ingredients
- 250g easy-cook long-grain rice
- 1 tbsp olive oil
- 100g chorizo slices
- 1 onion, finely chopped
- 2 romano red peppers, cut into 2cm chunks
- 2 aubergines, cut into 2cm chunks
- ½ lemon, juiced, plus 1, zested and extra ½, cut into wedges, to serve
- 2 garlic cloves, crushed or grated
- 1 400g tin chopped tomatoes
- 350ml chicken or vegetable stock
- ¼ 15g pack flat-leaf parsley, finely chopped, plus 1 handful, leaves, to serve
Instructions
- Put the rice in a large saucepan of cold water. Bring to the boil, then simmer for 5 mins and drain.
- Meanwhile, put the oil in a large frying pan or shallow casserole with a lid, set over a low heat. Working in batches, fry the chorizo, turning occasionally, until brown and crisp at the edges. Remove to a plate.
- Add the chopped onion, peppers and aubergines to the pan with the lemon juice. Fry for 10 mins, stirring, to soften the veg. Stir in the garlic for 30 secs, followed by the drained rice, tomatoes and stock. Bring to a simmer, then cover and cook for 10 mins or until the rice is just tender.
- Stir the lemon zest, chopped parsley and some seasoning through the rice, fluffing up as you go. Top with the crispy chorizo slices and the parsley leaves and serve with lemon wedges for squeezing over.