Finally, we got to sit in the garden for half an hour with the sunshine on our faces after many months of grey or wet days. This recipe is from camper van cooking – a book we rely on when camping, and also to get us in the mood for summer.
Wine Suggestion: We think this is fab with a good old Grenache, something like Edetària’s via Edetana red, which is a blend of two Garnacha varietals: Fina and Peluda. Grown in a very special location for Garnacha of all varieties, both red and white; Terra Alta in Spain. A wine that has a rich depth and yet is elegant and refined with freshness alongside the lush berry and balsamic flavours.
Baked rice with chorizo and peas – serves 4
- 2 tbsp good olive oil
- 2 fat chorizo sausages, thickly sliced
- 1 large onion, finely chopped
- 1 red pepper, finely chopped
- 10 garlic cloves, peeled and left whole
- 2 tsp paprika (use whatever sort you like or have)
- 200g tomato passata
- 1 tbsp tomato purée
- 1 litre chicken stock
- 360g paella rice
- 150g frozen peas
- lemon wedges, to serve
Heat the oil in a large, deep frying pan. Fry the chorizo for a couple of minutes or until some oil has been realised and it is starting to brown. Add the onion, peppers, garlic and some salt, then cook gently for about 10 minutes or until soft.
Stir in the paprika, passata and tomato purée and cook for 5-10 minutes or until rich and thick.
Add the stock, then bring to the boil, season again with salt, then add the rice and stir. Scatter over the peas and cover. Cook for 18-20 minutes or until the rice is tender and most of the liquid has been absorbed.
Remove from the heat and rest with the lid on for at least 10 minutes, then serve in bowl with lemon wedges to squeeze over.
(Original recipe from Camper Van Cooking by Claire Thompson & Matt Williamson, Hardie Grant: Quadrille, 2021.)
Jono & Jules do food & wine 