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One-Pan Spanish Saffron Rice With Chorizo and Peppers That Looks Fancy But Is So Easy

Delve into the vibrant world of One-Pan Spanish Saffron Rice With Chorizo and Peppers That Looks Fancy But Is So Easy. This dish offers a beautiful visual array along with rich flavors from saffron and chorizo, making it a perfect centerpiece for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 200 grams chorizo sliced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 1/2 cups long-grain rice
  • 1 teaspoon saffron threads
  • 3 cups chicken broth
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté onions until translucent, about 3-4 minutes.
  3. Add minced garlic and chorizo and cook until sausage starts to brown, about 5 minutes.
  4. Stir in diced bell peppers and cook for another 3-4 minutes until slightly softened.
  5. Stir in the rice, saffron, and smoked paprika for 1-2 minutes to toast the rice slightly.
  6. Pour in chicken broth and season with salt and pepper; bring to a boil.
  7. Reduce the heat to low, cover, and simmer for 20 minutes without lifting the lid.
  8. Remove from heat and let it sit covered for 5 minutes before fluffing.
  9. Serve garnished with fresh parsley, and enjoy!

Notes

For storage, keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to restore moisture.