I’m working my way through a large supply of cooking chorizo. For some reason, I bought in bulk a while back and now I am trying to find good recipes. Tonight, something quick, with the celery sticks in the bottom of the fridge, plus the spring onions, mange tout peas and parsley from the garden, and a handful of paella rice.
I took inspiration from Nigel Slater’s book, The Kitchen Diaries, but I had to work out the quantities myself.
- 120g chorizo, cut into 1cm chunks
- 6 spring onions, chopped
- 1 stick of celery, finely chopped
- Around 4 tbsp olive oil
- Around 150g paella rice
- 500ml vegetable or chicken stock
- around 50g chopped parsley
- 2 portions of mange tout peas
- Black pepper
- Heat the olive oil in a large pan, and fry the onion, celery and chorizo until the onion and celery is beginning to brown, and the oil is orange with the spices from the chorizo
- Add the paella rice, and stir and cook it into the fried mixture to pick up the flavours
- Add the stock, bring to a simmer, stir and cook until the rice is tender, around 15 minutes. Add the peas and parsley around three minutes before the end.
- Season with black pepper, and serve.
I came back and ate the leftovers. It was really tasty.