This is more or less a paella and it can be made with seasonal vegetables such as peas or beans. Slowly cooking the chopped-up chorizo with the onions at the beginning releases all of the oils and spices, which the rice absorbs during cooking.
2 large onions, peeled, halved and finely chopped
6 cloves of garlic, peeled and crushed
200g cooking chorizo, halved and chopped into small pieces
1tsp fresh thyme leaves
4tbsp olive oil
120g paella rice
1.5-2ltrs chicken stock
250g asparagus, woody ends removed
100-120g podded weight of broad beans
Salt and freshly ground black pepper
In a wide-based pan, gently cook the onion, garlic, chorizo and thyme in the olive oil for 5-6 minutes, stirring every so often. Add the rice and stir on a low heat for a minute or so and season well. Gradually add half of the stock, stirring every so often.
Meanwhile, cook the broad beans and asparagus separately in boiling salted water until just tender, then drain and leave to cool a little. Slice the asparagus on the angle into 5 or 6 pieces, then add to the rice with the broad beans and continue adding the stock until the rice is tender. Re-season if necessary and serve immediately.Reuse content