1、Tomato & chorizo rice

Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes

Tomato & chorizo rice recipe

Ingredients

Method

Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
  • Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
  • Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.

  • https://www.truecookbook.com/recipe/tomato-chorizo-rice-10194/

    2、Potato & chorizo pizza breads with peppery tomato salad

    This recipe puts a healthy spin on the classic pizza, perfect for a family meal
    Potato & chorizo pizza breads with peppery tomato salad recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Bring a saucepan of water to the boil, then blanch the potato slices for 2 mins until almost cooked. Drain well, then tip onto kitchen paper to dry.
    2. Put the tortillas onto baking sheets. Season the crème fraîche, then spread over the tortillas. Top with the potato slices, onion and chorizo, then scatter over the grated cheese.
    3. Bake for 8 mins until crisp and golden. Meanwhile, mix the tomatoes with the dressing and ½ tsp coarsely ground black pepper, then toss through the rocket. Pile a quarter of the salad in the middle of each tortilla and serve.

    3、Roasted tomato & cheddar rice with garden salad

    Served as a stunning side or quick main meal, this vegetarian dish is sure to satisfy
    Roasted tomato & cheddar rice with garden salad recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.
    2. Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
    3. Mix the avocados, herbs, shredded lettuce and lemon juice.
    4. Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.

    4、Lemony prawn & chorizo rice pot

    Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh
    Lemony prawn & chorizo rice pot recipe

    Ingredients

    • 1 tbsp olive oil
    • 1 onion, sliced
    • 2 small red peppers, deseeded and sliced
    • 50g chorizo, thinly sliced
    • 2 garlic cloves, crushed
    • 1 red chilli (deseeded if you don't like it too hot)
    • ½ tsp turmeric
    • 250g long grain rice
    • 200g raw peeled prawn, defrosted if frozen
    • 100g frozen pea
    • zest and juice 1 lemon, plus extra wedges to serve

    Method

    1. Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
    2. Uncover, then stir – the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.

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