Chorizo & 'Nduja Baked Rice
with Peas, Lemon, Baby Leaves and Soured Cream
Our Spanish Style Chorizo Rice is just like a risotto, but with the flavours of Spain. This one's a simplified version of the traditional risotto or baked rice, baking in the oven instead to absorb all the stock and flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
1 unit(s)
Lemon**
3 unit(s)
Garlic Clove**
90 grams
Diced Chorizo**
(Contains: Milk)
175 grams
Risotto Rice
15 grams
Chicken Stock Paste
75 grams
Soured Cream**
(Contains: Milk May contain traces of: Milk)
120 grams
Peas**
1 sachet(s)
Vegan ‘Nduja
50 grams
Baby Leaf Mix**
Not included in your delivery
600 milliliter(s)
Boiled Water for the Stock
1 tbsp
Honey
20 grams
Butter
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a full kettle.
Meanwhile, halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the chorizo and onion and fry until the chorizo starts to brown and the onion has softened, 4-5 mins. Stir frequently and adjust the heat if necessary.
Meanwhile, zest and cut the lemon into wedges.
Peel and grate the garlic (or use a garlic press).
Once the chorizo has browned, add the garlic and half the lemon zest. Cook for 1 min more.
Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Pour in the boiled water (see pantry for amount) and chicken stock paste. Stir to combine and bring back to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, in a small bowl, combine the soured cream and remaining lemon zest. Set aside.
When everything's ready, remove the rice from the oven and stir in the peas.
Squeeze in some lemon juice from a lemon wedge.
Stir in the vegan 'nduja (add less if you'd prefer things milder), honey and butter (see pantry for both amounts) until combined and melted.
Taste and add more salt, pepper or lemon juice to taste.
Share the baked rice between your serving bowls.
Top with a dollop of zesty soured cream.
Serve the baby leaves alongside with a squeeze of lemon juice and a drizzle of oil to finish.
Enjoy!
