Baked Rice with Chickpeas and Chorizo

By Scout0421

Ingredients

• 6-8 saffron threads
• 2 tbsp evoo
• 1/4 lb semicured spanish chorizo, sliced on the diagonal into rounds 1/4 inch thick
• 1 yellow onion, finely chopped
• 1/2 cup chopped red bell pepper
• 2 1/2 tsp minced garlic
• 1 cup med-grain white rice such as Bomba or Calasparra
• 1 cup rinsed and drained canned chickpeas
• 1/2 lb fresh, ripe tomatoes, grated or 1/2 cup canned crushed tomatoes
• 2 cups chicken stock
• 1 1/2 tsp spanish smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 3 tbsp chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

In a small, dry frying pan over med-heat, toast the saffron threads, stirring constantly or shaking the pan, until fragrant and a shade darker, about 1 minute. Pour the threads into a bowl and, when cool, crumble with your fingertips.

Preheat the oven to 350.

In a large frying pan over med-high heat, warm the olive oil. Add the chorizo and onion and saute until the onion is soft and translucent, 3-5 minutes. Add the bell pepper and garlic and saute until the bell pepper is softened, about 2 minutes longer. Add the rice and stir to coat. Transfer the mixture to a 2-qt oven-proof baking dish and stir on the chickpeas and tomatoes. Reserve the pan.

Combine the stock, paprika, cumin, salt and saffron in the reserved frying pan and bring to a boil over high heat. Carefully pour the stock mixture over the rice mixture. Cover with aluminum foil and bake until the rice is tender and the liquid is absorbed, 30-40 minutes. Let stand, covered, for 10 minutes before serving.

Fluff the rice with a fork and sprinkle with the parsley. Serve at once.