Spanish Rice Bowl
with Chorizo
You absolutely can make a delicious Paella at home in a mere 40 minutes! Rich and smoky chorizo is the secret to the flavour profile of this dish; it provides the perfect base for all the jewel-like flourishes. A sneaky glass of wine is the perfect accompaniment to this classic Spanish dish – go on, we won’t tell!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
chroizo
(May be present: Milk, Soy. )
½
red onion
1 clove
garlic
1
carrot
1
zucchini
1
long red chilli
½ sachet
smoked paprika
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
100 g
green beans
1 cube
vegetable stock
½ bunch
parsley
½
lemon
Not included in your delivery
1 tbs
olive oil
2.5 cup
water
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, thinly slice the chorizo and dice the red onion and carrot (peeled). Peel and crush the garlic. Slice the zucchini into half moons and chop the long red chilli (deseeeded) and parsley. Rinse the Jasmine rice well. Trim and cut the green beans into thirds, and cut the lemon into wedges.
Heat half of the olive oil in a medium frying pan over a medium heat. Cook the chorizo for about 2 minutes or until golden. Add the red onion, garlic, carrot, zucchini, long red chilli and smoked paprika. Cook, stirring, for 2 minutes or until fragrant. Tip: If you like it spicy, add the seeds of the chilli for extra heat!
Add the Jasmine rice to the frying pan and continue to stir for about 1 minute or until coated in the delicious aromatic flavours. Stir in the green beans, vegetable stock and water. Season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, stirring often, for about 15-20 minutes or until the rice is tender and the water has been absorbed.
To serve, spoon the paella into serving bowls, sprinkle with the parsley and serve with the lemon wedges.