Whoah! This could be a new favourite! This recipe is a twist on the classic paella, with chorizo and rice, tomatoes, onions, green olives and thyme. It’s the perfect weeknight meal.
If you don’t like spicy sausage or you want a more subtle flavour, substitute the chorizo for smoked pork or the like — any non-spicy smoked sausage should do. You could also skip the pepper.
- 400g chorizo sausage
- 1 tbsp olive oil
- 1/2 cup green olives stuffed with capsicum
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8tsp freshly cracked black pepper
- 400g tin diced tomatoes
- 1 cup long grain white rice
- 1.5 cups chicken stock
- 2 green onions, sliced
- Slice sausage into 1cm thick slices. Add sausage and oil to a deep skillet or Dutch oven and sauté over medium heat until sausage is well browned.
- Slice olives. Once sausage is browned, add olives to the skillet and continue to sauté for about one more minute.
- Add spices to the skillet with sausage and olives and continue to sauté for one minute more to toast the spices.
- Add diced tomatoes, rice and chicken stock to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
- Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches the boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
- When the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!