girl in a food frenzy

Time: 45 mins

Ingredients:

2 chorizo sausages
2 Roma tomatoes diced,
Handful of green beans, sliced into equal lengths,
1 cup of peas
1 red onion diced,
1 red capsicum, cut into thin strips
Chillies to taste chopped roughly
3 garlic cloves sliced thinly
1 cup of arborio rice
Saffron threads, pre soaked in warm water
Few parsley stalks & lime wedges for garnishing
Olive oil
Freshly boiled water from the kettle

Method:

Slice the chorizo on the diagonal and get them in a sizzling pan with a little olive oil, brown evenly then set aside in a small bowl.

In the same frying pan, add the red onion and colour lightly, then add the arborio rice. Stir until glossy all over,

Add the diced tomatoes, capsicum strips, garlic and chilli,

Pour a little hot water over the sizzling rice along with the saffron threads and water too.

At this point stop stirring the rice and simply give the pan a little shake to redistribute contents. The aim of this is to start forming a golden crust on the bottom of the pan

Add the reserved chorizo pieces, again topping up the water if it looks too dry. (A simple splash of hot water will suffice,)

Once the rice begins to look plump and fluffy (after 5-8 mins or so) add the green beans and peas. You can stir the top of the rice a little if you need to mix the beans and peas in. Just be careful not to break up the bottom of the pan.

Leave the rice to rest on a very low heat and check again after 10 minutes. If it continues to dry out too rapidly add a little more hot water. Finally, serve with lime wedges alongside and chopped parsley to garnish. I like to keep the crust intact with the fluffy bits of rice on the side…