Chorizo Spanish-Style Rice

meat and fish
30 mins
2 people


  • 115 g / 4.1 oz chorizo
  • 100 g / 3.5 oz cherry tomatoes
  • 1/2 lemon
  • 15 g / 0.5 oz parsley
  • 1 tbsp olive oil
  • 200 g / 7.1 oz basmati rice
  • 40 g / 1.4 oz black olives
  • 1 tsp smoked paprika
  • 300 ml / 10.1 floz water
  • 1 chicken stock cube
  • 100 g / 3.5 oz frozen peas

Step by Step

Fry your chorizo

  • Chop your chorizo into 2cm cubes. Halve your cherry tomatoes. Cut the lemon into wedges and finely chop your parsley for later.Put an oven-proof frying pan that you have a lid for over high heat.When the pan is almost smoking, pour in your oil then lower the chorizo cubes in and leave them for 1 minute to colour deeply, before turning them over and repeating. Turn the heat down to medium and add in your rice. Keep it moving and toast it until it begins to smell nutty and starts to go lightly golden. Chuck in your olives and smoked paprika, then give it all a good stir to coat everything in the chorizo oil.Pour in the amount of water listed in your ingredients and crumble over the stock cube.

Steam your rice

  • Cover the pan tightly with a lid and bring everything up to a simmer before turning the heat down to its lowest and leaving the rice to cook for 10 minutes. When the 10 minutes is up remove it from the heat entirely and allow the rice to sit with the lid still on for 5 minutes, until it's soft and fluffy.Now is a good time to wash up your knife and any other mess you've made along the way!

Finish the dish

  • Remove the lid and tip in your peas and tomatoes - they'll cook in the residual heat of the pan. Throw in your parsley then fluff up the rice with a fork and pop the lid back on for a further 3 minutes to finish warming the peas and tomatoes.Scoop your rice onto your plates and serve with a good squeeze of lemon juice!