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Greatest plates · Main
Smoky Spanish beef and chorizo rice
A one-pan Spanish rice loaded with seared beef, spicy chorizo and smoked paprika. Rich, warming and even better as leftovers the next day.
Serves 4Prep 20 minCook 40 minBeef
Containsno known allergens identified
Protein 22%Carbs 38%Fat 40%
About 781 kcal a serve — 43 g protein, 72 g carbs, 34 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Sear the beef
SearHeat the olive oil in a large deep pan over high heat and sear the beef cubes in batches until browned all over, about 4 minutes per batch. Remove and set aside.
Into the panSear beef →
4 min · high
Brown the chorizo
FryAdd the sliced chorizo to the same pan and fry for 3 minutes until its red oil renders out and the edges crisp.
Into the panFry chorizo →
3 min
Soften the aromatics
Add the remaining olive oil, onion, capsicum and garlic and cook for 6 minutes until softened, then stir in the smoked paprika and cook for 1 minute until fragrant.
Into the panSoften →
7 min
Toast the rice
Stir in the rice and coat it in the paprika oil for 1 minute so every grain glistens.
Into the panToast rice →
1 min
Simmer
SimmerPour in the chopped tomatoes and beef stock, return the beef, season with salt and bring to a gentle simmer. Cover and cook for 18 minutes until the rice is tender and most liquid absorbed.
In the potSimmer →
18 min
Finish with peas
RestScatter in the peas, cover and rest off the heat for 5 minutes, then fluff and serve.
In the potRest →
5 min
Cook's noteDon't skip searing the beef in batches or it will steam instead of brown. A drizzle of olive oil over the beef and chorizo just before serving lifts the smoky flavour.
Estimated per serve
781 kcal · 43 g protein · 72 g carbs · 34 g fatestimates, within ~10%
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