Rice Pilaf with Chorizo Casserole

Name: Rice Pilaf with Chorizo Casserole
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 473 milliliters chicken stock-in-a-box; 567 grams Spanish style chorizo, 1 package (recommended: Gaspars or Trois Petit Cochons); 118 milliliters chopped flat-leaf parsley; 4 servings Extra-virgin olive oil, for drizzling; 1 large Spanish onion, chopped; 237 milliliters frozen peas; 59 milliliters drained chopped pimientos or diced piquillo peppers; 1 pinch generous pinch saffron threads, about 20; 4 servings Salt and freshly ground black pepper; 79 milliliters dry sherry or 1/2 cup dry white wine; 473 milliliters broken thin spaghetti (1 to 1 1/2-inch pieces); 237 milliliters water; 237 milliliters long-grain white rice

Rice Pilaf with Chorizo Casserole requires about 1 hour and 15 minutes from start to finish. This recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 72g of protein, 82g of fat, and a total of 1959 calories. It will be a hit at your Autumn event. If you have piquillo peppers, broken spaghetti, rice, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. A few people really liked this main course.

Instructions

Watch how to make this recipe.

Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.

Ingredients you will need

Chorizo

Saffron

Onion

Stock

Water

Equipment you will use

Pot

Heat a skillet with a tight fitting lid over medium-high heat.

Equipment you will use

Frying Pan

Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle.

Ingredients you will need

Chorizo

Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total.

Ingredients you will need

Extra Virgin Olive Oil

Chorizo

Equipment you will use

Frying Pan

Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes.

Ingredients you will need

Salt And Pepper

Chorizo

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes.

Ingredients you will need

Pimiento

Sherry

Peas

Wine

Equipment you will use

Frying Pan

Remove them from the pan to the plate with the chorizo.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Return the pan to medium heat and melt 2 tablespoons of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.

Ingredients you will need

Pasta

Stock

Rice

Equipment you will use

Frying Pan

Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.

Ingredients you will need

Chicken Stock

Cooked Rice

Chorizo

Parsley