This is another successful low-calorie dish as it fills you up and is dead simple to make. We’re getting near the end of this diet we promise!
Chorizo pilaf – to serve 4
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 250g cooking chorizo, sliced
- 4 garlic cloves, crushed
- 1 tsp smoked paprika
- 400g tin chopped tomatoes
- 250g basmati rice
- 600ml stock
- 1 lemon, zest peeled off in thick strips, plus wedges to serve
- 2 fresh bay leaves
- handful parsley, chopped
Heat the oil in a large shallow pan with a lid. Add the onion and cook for 5-8 minutes until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and the oils have started to release into the pan.
Stir in the garlic and paprika, then add the tomatoes. Bubble over a medium heat for 5 minutes, then add the rice, stock, lemon zest and bay leaves. Stir well and bring to the boil, then put the lid on and cook over a very low heat for 12 minutes.
Turn off the heat and leave to sit for a further 10-15 minutes. Stir through the parsley and serve with the lemon wedges.
Wine Suggestion: Look for a spicy Spanish red, like a Jumilla or a Montsant, as they tend to be good value. They tend to be a bit richer and full-bodied but their inherent juiciness from good producers and ripe, juicy tannins should provide an excellent match for the flavoursome chorizo, paprika and lemon flavours in this dish.
(Original recipe by Lizzie Harris in BBC Good Food Magazine, June 2012)