The Spanish are known for many delicious dishes. Paella is probably one of the best-known Spanish dishes that is also very popular outside the country’s borders. This One-Pan Rice & Chorizo Skillet has nothing to do with it, even though it may look similar ;P I want to be very clear. No Paella. If I did not say this, I’d probably be in trouble here at home. Certain people here are very sensitive when it comes to Paella ;P
I’m joking, of course. I’m not in any trouble here at home. This delicious dish was eaten with great pleasure by all the people at the table. You could almost say it was »inhaled« ;) It is just a super tasty dish. I am allowed to compare it to Paella and emphasize similarities – I’m just not allowed to call it anything like Paella… ;P
That’s OK. I have no problem with that. This rice dish is no Paella. Not even a version of it. There are simply too many »wrong« ingredients in the mix. For a classic Paella from Valencia, you don’t use onions, chorizo, or basmati rice. When it comes to spices – no saffron is used here, which would be necessary for the classic dish (to get the right flavor and color).
If I wanted to be a bit more creative in my description, I could call it a mixture of Djuvec rice and Paella. That’s perhaps the closest description. With delicious chorizo added. The sauce gives the dish great flavors and also a nice red color (if you get the right chorizo). You could say it’s the substitute for saffron and Ajvar used in Paella and Djuvec rice respectively. Something like that. Or nothing like that. I’m babbling ;P
The »crowning glory« aka. the fried egg does not go well with either of the two mentioned dishes – neither Paella nor Djuvec rice. It worked here, but it’s actually not really necessary. I think I added it mostly on top because I did not want too much red in the pictures ;P If you want to add it I recommend adding as many fried eggs as people are sitting around the pan. You don’t want people to fight over fried eggs ;P
Preparing the dish is really easy. Chop your veggies, throw everything into the pan – one after another – and fry each ingredient until soft or nicely browned. The rice should get some heat as well before you add liquid to the pan. Let everything simmer until the rice has absorbed pretty much all the liquid – that’s it. Easy peasy.
One last time back to Paella… if you are experienced in cooking Paella you should be able to get the typical crust on the bottom of the pan here as well. I am neither experienced enough nor patient enough to achieve this. So for me, it is stirring often so nothing burns ;P
Anyway. I am a big fan of Mediterranean cuisine. That’s why I got several recipes from that region here on the blog. You should definitely try these two here – they are great! (Sorry for mentioning Paella like a thousand times even though this here has nothing to do with it) ;P
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
1 medium red onion, finely diced
3-4 garlic cloves, minced
1 red bell pepper, diced finely
1 tsp. smoked paprika
350g grilling chorizo (spicy), sliced
1 red or yellow bell pepper, in thin strips
250g cherry tomatoes, halved
300g basmati rice
120ml dry white wine
700ml chicken stock
4-5 stalks of flat-leaf parsley, chopped
some lime juice
salt, pepper
some chopped flat-leaf parsley for serving
some spring onion rings for serving
several fried eggs (optional)
(4 Portionen)
etwas Olivenöl zum Anbraten
1 mittelgroße rote Zwiebel, fein gewürfelt
3-4 Knoblauchzehen, fein gehackt
1 rote Paprika, fein gewürfelt
1 TL Smoked Paprika Pulver
350g Grill Chorizo (scharf), in Scheiben geschnitten
1 rote oder gelbe Paprika, in dünnen Streifen
250g Cherrytomaten, halbiert
300g Basmati Reis
120ml trockener Weißwein
700ml Hühnerbrühe
4-5 Stängel glatte Petersilie, gehackt
etwas Limettensaft
Salz, Pfeffer
etwas gehackte glatte Petersilie zum Servieren
einige Frühlingszwiebelringe zum Servieren
mehrere Spiegeleier (optional)
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies. Peel and finely dice/mince the onion and garlic. Wash the bell peppers and remove the seeds. Dice one of them finely and cut the other one into thin strips. Wash and dry the tomatoes and cut them in half. Wash and dry the parsley and chop coarsely. Cut the chorizo into slices and set everything aside.
2. Heat up a Dutch oven or large pot (if you got a very large frying pan that’s fine too) with some olive oil. Add the onion and garlic and sauté shortly until soft and glossy. Add the diced bell pepper and smoked paprika powder and cook for several minutes until the bell pepper is a bit softer and everything smells nice – stir often.
3. Add the chorizo slices and let them brown a bit, then add the bell pepper strips and halved tomatoes and mix everything. Let cook for a moment while stirring frequently. Next, add the rice and mix until evenly distributed. Let the rice cook/roast for a minute or two, then deglaze with the white wine. When the liquid is pretty much gone, add the chicken stock and parsley. Season with salt and pepper. Reduce the heat to medium-high and let everything simmer for about 15 minutes – stir from time to time. The liquid in the pot should be gone pretty much. Remove the pot from the heat, cover it with a lid, and let it stand for another 10 minutes.
4. Before you serve the rice drizzle it with some lime juice and season with more salt and pepper if needed. Sprinkle with some more chopped parsley and some spring onion rings and serve. We like to add some fried eggs (sunny side up) on top of the rice as well, but that is optional.
1. Mit dem Gemüse starten – dazu Zwiebel und Knoblauch schälen und fein würfeln bzw. hacken. Paprika waschen und Innereien entfernen. Eine Paprika fein würfeln und die andere in dünne Streifen schneiden. Tomaten waschen, abtrocknen und halbieren. Petersilie waschen, trocknen und grob hacken. Chorizo in Scheiben schneiden. Alles zur Seite stellen.
2. Einen großen (gusseisernen) Topf oder eine sehr große Bratpfanne mit etwas Olivenöl erhitzen. Zwiebel und Knoblauch dazugeben und glasig andünsten. Die gewürfelte Paprika und das Smoked Paprika Pulver dazugeben und einige Minuten mit anschwitzen lassen, bis die Paprika etwas weicher ist und alles schön duftet – immer wieder rühren nicht vergessen.
3. Die Chorizo dazugeben und kurz mit dem Rest anbraten, dann die Paprikastreifen und die halbierten Tomaten zugeben und alles gut vermengen. Unter ständigem Rühren alles kurz anbraten. Den Reis dazugeben, untermischen und 1-2 Minuten mit anbraten/kochen lassen. Mit dem Weißwein ablöschen. Sobald der Wein verkocht ist, die Hühnerbrühe und die gehackte Petersilie dazugeben. Mit Salz und Pfeffer würzen. Die Hitzezufuhr reduzieren und den Reis für etwa 15 Minuten köcheln lassen – ab und an umrühren, damit nichts anbrennt. Die Flüssigkeit im Topf sollte fast komplett vom Reis absorbiert worden sein. Den Topf vom Herd ziehen, mit einem Deckel abdecken und noch einmal 10 Minuten ziehen lassen.
4. Den Reis vor dem Servieren mit etwas Limettensaft und bei Bedarf mit noch mehr Salz und Pfeffer würzen. Mit gehackter Petersilie und Frühlingszwiebelringen bestreuen und servieren. Wir braten uns gerne noch ein paar Spiegeleier an und servieren die dann mit dem Reis (optional).
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One-Pan Rice & Chorizo Skillet
- Prep Time: 00:15
- Cook Time: 00:25
- Total Time: 00:50
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
Description
The perfect weeknight dinner: a simple and easy One-Pan Rice & Chorizo Skillet. Extremely tasty and really easy to prepare. Your family will love it!
Ingredients
some olive oil for frying
1 medium red onion, finely diced
3–4 garlic cloves, minced
1 red bell pepper, diced finely
1 tsp. smoked paprika
350g grilling chorizo (spicy), sliced
1 red or yellow bell pepper, in thin strips
250g cherry tomatoes, halved
300g basmati rice
120ml dry white wine
700ml chicken stock
4–5 stalks of flat-leaf parsley, chopped
some lime juice
salt, pepper
some chopped flat-leaf parsley for serving
some spring onion rings for serving
several fried eggs (optional)
Instructions
1. Start by preparing the veggies. Peel and finely dice/mince the onion and garlic. Wash the bell peppers and remove the seeds. Dice one of them finely and cut the other one into thin strips. Wash and dry the tomatoes and cut them in half. Wash and dry the parsley and chop coarsely. Cut the chorizo into slices and set everything aside.
2. Heat up a Dutch oven or large pot (if you got a very large frying pan that’s fine too) with some olive oil. Add the onion and garlic and sauté shortly until soft and glossy. Add the diced bell pepper and smoked paprika powder and cook for several minutes until the bell pepper is a bit softer and everything smells nice – stir often.
3. Add the chorizo slices and let them brown a bit, then add the bell pepper strips and halved tomatoes and mix everything. Let cook for a moment while stirring frequently. Next, add the rice and mix until evenly distributed. Let the rice cook/roast for a minute or two, then deglaze with the white wine. When the liquid is pretty much gone, add the chicken stock and parsley. Season with salt and pepper. Reduce the heat to medium-high and let everything simmer for about 15 minutes – stir from time to time. The liquid in the pot should be gone pretty much. Remove the pot from the heat, cover it with a lid, and let it stand for another 10 minutes.
4. Before you serve the rice drizzle it with some lime juice and season with more salt and pepper if needed. Sprinkle with some more chopped parsley and some spring onion rings and serve. We like to add some fried eggs (sunny side up) on top of the rice as well, but that is optional.
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
