This is pretty much the flavours of a paella, I just didn’t have the correct rice and I have packed it with vegetables and with asparagus. Key points here are to use a good chorizo, season it well and finish it with lemon and parsley.
I added the asparagus and edamame beans in the last 5 minutes. You could also serve them on the side and mix up the vegetables with peas, broad beans and broccoli.
3 T ish olive oil
2-3 carrots, small dice
2 small onions. sliced or finely diced
2 celery sticks, sliced
4 cloves garlic
180-200g chorizo, diced
300g basmati rice, rinsed
1 tin tomatoes
1/2 tsp dried oregano
500ml stock or I used water with 1 T white miso
1 bunch asparagus, sliced on the angle
1 cup edamame beans or baby peas
lemon wedges and parsley to serve
To a large pan, add the oil, carrots, onions, celery, garlic and chorizo and cook for about 10 minutes or until the vegetables are soft and the chorizo and rendered its fat. Add in the rice and stir to coat. Season well. Add the tomatoes and stock/water and oregano and bring to the boil. Cover and simmer* for 15-20 minutes on a low heat. Add the asparagus and edamame beans, give it a quick stir and cover and steam for 5 more minutes with the lid on off the heat.
Serve with chopped parsley and lemon wedges and a green salad.
*Alternatively you could cover with foil and transfer to a 180 degree oven and bake for 25 minutes. Add spring vegetables and cover for a further 5 minutes.