Spanish Aubergine and Chorizo Rice
By Lisa Faulkner
Published on 03 October 2022
Inspired by paella, this Spanish Aubergine and Chorizo Rice from OcadoLife regular Lisa Faulkner is a quick and colourful mid-week winner. Partly pre-cooking the rice speeds up the total cooking time but still allows it plenty of time in the sauce to soak up all the lovely flavours. Featuring a silky combo of peppers and aubergines, it’s a delicious seasonal choice for summer and early autumn. This recipe is part of one shop five meals, look no further for the full collection.Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 250 g of easy-cook long-grain rice
- 1 tbsp of olive oil
- 100 g of chorizo slices
- 1 onion, finely chopped
- 2 romano red peppers, cut into 2cm chunks
- 2 aubergines, cut into 2cm chunks
- 0.5 lemon, juiced, plus 1, zested and extra ½, cut into wedges, to serve
- 2 garlic cloves, crushed or grated
- 1 400g tin chopped tomatoes
- 350 ml of chicken or vegetable stock
- 0.25 15g pack flat-leaf parsley, finely chopped, plus 1 handful, leaves, to serve
Method
Step 1
Put the rice in a large saucepan of cold water. Bring to the boil, then simmer for 5 mins and drain.Step 2
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.Step 3
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 until the rice is just tender.Step 4
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.