1 tbsp olive oil
1 large onion, thinly sliced
250 g baby cooking chorizo, sliced
4 garlic cloves, crushed
1 tsp smoked paprika
400 g can chopped tomatoes
250 g basmati rice
600 ml stock
1 lemon, zest peeled off in thick strips, plus wedges to serve
2 fresh bay leaves
1 small bunch parsley, chopped
- Heat the oil in a large pan with a lid. Add the onion and cook for 5-8 mins until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and some of the oils are released into the pan.
- Add the garlic and paprika, then the tomatoes. Bubble over a medium heat for 5 mins, then add the rice, stock, lemon zest and bay leaves. Stir everything together well and bring to the boil. Put the lid on and cook over a very low heat for 12 mins.
- Turn off the heat and leave to sit and steam for 10-15 mins. Stir through the parsley and serve with lemon wedges for squeezing over.