Chorizo and Prawn Rice Pilaf
A one-pot rice pilaf where chorizo and sweet peppers build a deep, savory base and the rice soaks up all of it. Prawns and peas go in at the end so they stay tender and bright.
- Total
- 55 min
- Prep 15 · Cook 35 · Rest 5
- Serves
- 1
- Difficulty
- Medium
You'll practice: Rendering fat · Absorption rice
- Savory
- Stovetop
- One pan
Instructions
-
Dice the chorizo into 1 cm cubes and slice the peppers into 1 cm strips. Measure the rice, stock, peas and prawns so everything is ready.
~10 min
-
Warm the olive oil in the skillet over medium heat. Add the chorizo and cook until the cubes release their red fat and crisp at the edges, about 4 minutes. Lift the chorizo out with a slotted spoon and set it aside on a plate.
~4 min
Cooking chorizo first renders its fat, which carries smoky paprika flavour and becomes the cooking medium for the peppers and rice.
Rendering fat Cook chorizo over medium heat until the fat pools and the edges crisp; too-hot heat burns the paprika before the fat renders.
-
Add the peppers to the chorizo fat and cook until softened and lightly golden, about 6 minutes. Stir in the rice and saffron and toast for 1 minute until the grains smell nutty.
~7 min
Toasting rice in hot fat firms the surface so grains stay separate and absorb stock without turning gluey.
Toast the rice in the chorizo fat for a full minute before adding stock: the grains turn slightly translucent at the edges and stay separate instead of turning sticky.
Absorption rice Toast the grains until they smell nutty, then add stock and leave covered without stirring so each grain absorbs liquid evenly.
-
Pour in the chicken stock and add the salt and black pepper. Bring to a simmer, then cover and cook over low heat until the rice is almost tender and most of the liquid is absorbed, about 15 minutes.
~15 min
Covering traps steam so the rice cooks evenly and absorbs the stock gently rather than boiling dry.
If the rice is still firm when the liquid is gone, add 3 tbsp hot water, cover, and steam off the heat for 3 more minutes rather than stirring.
Absorption rice Toast the grains until they smell nutty, then add stock and leave covered without stirring so each grain absorbs liquid evenly.
-
While step 4 cooks
While the rice simmers, keep the prawns and peas chilled and ready.
~2 min
-
Scatter the peas and prawns over the rice, cover, and cook until the prawns turn opaque and firm and the peas are tender, about 5 minutes. Return the chorizo, cover, and rest off the heat for 5 minutes. Fluff with a spoon and serve.
~10 min
Residual steam and heat finish the prawns gently, keeping them tender instead of rubbery from overcooking.