Lisa Faulkner's Spanish aubergine and chorizo rice recipe
Inspired by paella, this Spanish aubergine and chorizo rice (created by Lisa Faulkner for Ocado) is a quick and colourful mid-week winner. Partly pre-cooking the rice speeds up the total cooking time but still allows it plenty of time in the sauce to soak up all the lovely flavours. Featuring a silky combo of peppers and aubergines, it’s a delicious seasonal choice for summer and early autumn.
Ingredients
- 2 romano red peppers, cut into 2cm chunks
- 2 aubergines, cut into 2cm chunks
- 0.5 lemon, juiced
- 1 lemon, zested
- 0.5 lemon, cut into wedges, to serve
- 2 garlic cloves, crushed or grated
- 400 g tin chopped tomatoes
- 350 ml chicken or vegetable stock
- 5 g flat-leaf parsley, finely chopped, plus 1 handful leaves, to serve
- 250 g easy-cook long-grain rice
- 1 tbsp olive oil
- 100 g chorizo slices
- 1 onion, finely chopped
- 2 romano red peppers, cut into 2cm chunks
- 2 aubergines, cut into 2cm chunks
- 0.5 lemon, juiced
- 1 lemon, zested
- 0.5 lemon, cut into wedges, to serve
- 2 garlic cloves, crushed or grated
- 14.1 oz tin chopped tomatoes
- 12.3 fl oz chicken or vegetable stock
- 0.2 oz flat-leaf parsley, finely chopped, plus 1 handful leaves, to serve
- 8.8 oz easy-cook long-grain rice
- 1 tbsp olive oil
- 3.5 oz chorizo slices
- 1 onion, finely chopped
- 2 romano red peppers, cut into 2cm chunks
- 2 aubergines, cut into 2cm chunks
- 0.5 lemon, juiced
- 1 lemon, zested
- 0.5 lemon, cut into wedges, to serve
- 2 garlic cloves, crushed or grated
- 14.1 oz tin chopped tomatoes
- 1.5 cups chicken or vegetable stock
- 0.2 oz flat-leaf parsley, finely chopped, plus 1 handful leaves, to serve
- 8.8 oz easy-cook long-grain rice
- 1 tbsp olive oil
- 3.5 oz chorizo slices
- 1 onion, finely chopped
Details
- Cuisine: Spanish-inspired
- Recipe Type: Rice
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Put the rice in a large saucepan of cold water. Bring to the boil, then simmer for 5 mins and drain.
- Meanwhile, put the oil in a large frying pan or shallow casserole with a lid, set over a low heat. Working in batches, fry the chorizo, turning occasionally, until brown and crisp at the edges. Remove to a plate.
- Add the chopped onion, peppers and aubergines to the pan with the lemon juice and stir-fry for 10 mins, to soften the vegetables.
- Stir in the garlic for 30 seconds, followed by the drained rice, tomatoes and stock. Bring to a simmer, then cover and cook for 10 mins until the rice is just tender.
- Stir the lemon zest, chopped parsley through the rice, adjust the seasoning and fluff the rice up as you go. Top with the crispy chorizo slices and the parsley leaves and serve with lemon wedges for squeezing over.
This recipe is one of Lisa Faulkner's Five Meals for Four for £25, made using Ocado Own Range ingredients. To learn more about Lisa's Five Meals for Four for £25 and explore the recipes, visit Ocado.
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