Cupboard Love: Chorizo and Pea Pilaf

It’s becoming a dangerously repetitive maxim on here, but honestly, its amazing what you can make by just scrabbling around in your fridge, freezer and store cupboard and applying a little knowhow.

I appreciate that this looks like an Eastern Mediterranean zig-zag; we begin in Spain and end up in Persia – this is not me purposely being globetrottingly eclectic in the kitchen, but merely hunting for a fast supper which creatively used some leftover chorizo sausage that was too little to do anything else with. It has some roots in a couple of Nigella’s recipes, but really, most of us will have these things in these days. I didn’t weigh the chorizo but it was the ends of two sausages that I’d bought and used for Nigella’s Chorizo and Chickpea stew and refused to waste.

It’s super easy and fast to make, one pot as well, so it’s perfect for anyone so harried in the middle of the miserable working week when the idea of cooking just makes you want to shriek. These measurements serve one, but you can of course double or quadruple. Just remember it’s one part rice to two parts stock.

I suppose you can also add chopped dried apricots (or indeed ANY dried fruit) to ramp up the Scheherezade exoticism of this dish but it’s perfectly good as is. Indeed you could also add saffron to the stock…..

Chorizo And Pea Pilaf

IMG_3709

approx 80g chorizo, cut into small chunks

80g frozen peas

100g basmati rice

200ml chicken stock

Splash (1tbsp) dry sherry

 

  1. In an oilless pan over medium heat, fry the chorizo pieces until the orange oil runs out.
  2. Remove from heat and add sherry, it will sizzle a bit.
  3. Add peas and cook until frozen look leaves them.
  4. Add rice and stir until slicked in the orange-tinted oil and sherry remnants.
  5. Pour over stock and bring to a bubble.
  6. Clamp on a lid and reduce heat to very low. Simmer for 15 minutes or until all the liquid is absorbed.
  7. Once the rice is cooked, stir briefly (with a fork) and don’t panic if there’s any crispy bits – in Persian cooking this is very desirable and known as the tahdig. Serve immediately into a waiting bowl.
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