Smoky Chorizo & Black-Eyed Pea Paella-Style Rice
A vibrant, one-pot stovetop side combining Southern black-eyed peas with smoky Spanish chorizo and paprika-infused rice.
Ingredients
- •4 oz Spanish chorizo, dry-cured, diced
- •1 tablespoon olive oil
- •1 small yellow onion, small, finely diced
- •0.5 bell pepper red bell pepper, cored, seeded, finely diced
- •2 cloves garlic cloves, minced
- •1 cup medium-grain white rice, unrinsed
- •1 teaspoon smoked paprika (pimentón dulce)
- •0.25 teaspoon saffron threads, crumbled (optional)
- •0.25 cup dry white wine (optional)
- •2 cups chicken or vegetable broth, hot
- •1 leaf bay leaf
- •15 oz canned black-eyed peas, rinsed and drained
- • to taste salt
- • to taste black pepper, freshly ground
- •2 tablespoons fresh parsley, chopped
- •1 wedge lemon wedge
Instructions
- 1.
Heat a 10-inch wide, shallow pan (like a paella pan or a wide skillet with a lid) over medium heat. Add the diced chorizo. Cook, stirring occasionally, until the chorizo is crisp and its fat is rendered, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 2.
If less than 1 tablespoon of fat remains in the pan, add olive oil to make up the difference. Add the diced yellow onion and red bell pepper to the pan. Sauté until softened, about 5-7 minutes.
- 3.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 4.
Stir in the unrinsed medium-grain rice, coating it thoroughly in the fat and aromatics. Cook for 2-3 minutes, stirring occasionally, until the edges of the rice grains become translucent.
- 5.
Stir in the smoked paprika and crumbled saffron (if using). Cook for 30 seconds until fragrant.
- 6.
(Optional) Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer until almost completely evaporated.
- 7.
Pour in the hot chicken or vegetable broth. Add the bay leaf and the rinsed black-eyed peas. Season with salt and freshly ground black pepper. Bring the mixture to a gentle simmer.
- 8.
Reduce the heat to low, cover the pan tightly, and cook undisturbed for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Resist the urge to stir during this time to encourage the formation of a crispy bottom layer (socarrat).
- 9.
Remove the pan from the heat and let it rest, still covered, for 5 minutes. This allows the rice to finish steaming and become perfectly fluffy.
- 10.
Uncover, remove and discard the bay leaf. Gently fluff the rice with a fork. Stir in the reserved crispy chorizo.
- 11.
Garnish with fresh chopped parsley and serve immediately with a lemon wedge on the side for an added burst of freshness.
Tips
- 💡**Don't Stir the Rice**: For a true 'paella-style' experience, resist the urge to stir the rice once the broth is added and the pan is covered. This helps create the desired 'socarrat' or crispy bottom crust.
- 💡**Hot Broth is Key**: Using hot broth helps maintain the pan's temperature and ensures the rice cooks evenly without shocking it, contributing to a better texture.
- 💡**Adjust Seasoning**: Spanish chorizo is inherently salty, so taste the dish before adding too much salt to the broth. You can always add more at the end.
- 💡**Quality Chorizo**: For the best smoky and authentic flavor, use a good quality Spanish dry-cured chorizo (not the fresh Mexican variety).
- 💡**Resting Time**: Don't skip the resting step after cooking; it's crucial for the rice to finish steaming and achieve a perfectly fluffy, tender texture.
Recipe from TheCookbook.ai
Created by smw355