Roast vegetable and chorizo paella

June 8, 2017
Roast vegetable and chorizo paella
Print Recipe

Roast vegetable and chorizo paella

Serves: 4
Cooking Time: 40 mins

Ingredients

  • 15ml (1 tbsp) olive/avocado oil
  • 2 red onions, finely chopped
  • 1 large red pepper, seeded and cubed
  • 1 aubergine, cubed
  • 4 baby marrows, sliced
  • 2 x 10cm pieces chorizo sausage, sliced
  • 10ml (2 tsp) smoked Spanish paprika
  • 400g (2 cups) rice
  • 250ml (1 cup) white wine
  • 375ml (3 cups) chicken
  • or vegetable stock
  • handful Rosa tomatoes, quartered
  • 125ml (½ cup) fresh oregano, chopped
  • 125ml (½ cup) fresh flat-leaf parsley, chopped

Instructions

1

Preheat the oven to 200°C.

2

Heat the oil in a pan and fry the onion until just soft. Add the red pepper, aubergine, baby marrows, chorizo and paprika and fry for 5 minutes. Add the rice and wine, stir well and allow the moisture to absorb before adding the stock and tomatoes.

3

Transfer the pan contents to a baking dish, cover with foil and bake until the rice is cooked and fluffy, about 30 minutes.

4

Toss through the herbs and serve. This works well with lemony roast chicken and a fresh green salad.

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June 8, 2017 By
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