Saturday, August 17, 2013

Spicy Spanish Rice

I make a version of this dish at least once a week, I got the idea from a friend of mine, definitely my inspiration behind this dish, he too makes Spanish rice but called it “Wild” rice, I was surprised thinking he uses real Wild Rice but it’s actually named after the “Wild” things he puts in his dish… so funny as there is nothing really wild about it except his imagination I guess. So be wild as he says and add anything you like, mince, chicken, prawns, vegetables, the list is endless and create your very own Wild Spanish Rice. 

Spicy Spanish Rice
1 onion peeled and chopped
2 cloves garlic, chopped
1 carrot grated
150g Chorizo sausage, remove the skin and slice
1 butternut, peeled, seeds removed and cubed
40ml sunflower oil
1 tin PnP chopped tomatoes
1.5 cups basmati rice
few thyme sprigs
salt and fresh ground black pepper
Parmesan shavings
15ml extra virgin olive oil

Fry the leeks and chorizo in 10ml sunflower oil in a pot that has a lid.
When softened add the tin of chopped tomatoes, a few thyme sprigs and a little seasoning, allow to cook for 20 minutes.
Meanwhile steam the butternut for 6 minutes until it starts to soften, place it in an oven tray, coat in oil and season.
Toss with a few prigs of thyme and roast for 20 – 25 minutes on 200˚ C until golden brown.
Season the tomato and chorizo sauce, add the Spekko Rice and on a slow simmer with the lid on allow to cook for 12 minutes.
Stir occasionally so it does not stick.
Remove from the heat, add the roasted butternut cubes and allow to sit for 4 minutes.
Serve with Parmesan shavings, freshly ground black pepper and extra virgin olive oil.

Recipe and picture Copyright by Tamsyn Wells

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