One Pot Sausage and Rice

Method

1. Peel and finely dice the onion and carrot, finely dice the celery then set aside.

   1 onion1 carrot1 stick celery

2. Crush and roughly chop the garlic, then set aside.

   2 cloves garlic

3. Slice the chorizo into chunks, (3-4cm thick) then set aside.

   2 chorizo sausages

4. Add olive oil to a medium sized saucier. Preheat the saucier on high heat for 30 seconds.

   2 tbsp olive oil

5. Add the onion, carrot and celery, sweat for 2-3 minutes with ½ tsp of salt. Once the onions turn translucent, add the garlic and stir.

   1 onion1 carrot1 stick celery½ tsp salt2 cloves garlic

6. Add the sliced chorizo and stir into the vegetables. Cook for two minutes or until the fat begins to render out of the chorizo.

   2 chorizo sausages

7. Add the smoked paprika, ¼ tsp of salt, 12 cracks of black pepper and the rice (no need to rinse the rice). Keep the saucier on the heat to lightly toast the rice for 1 minute.

   ½ tsp smoked paprika¼ tsp salt12 black pepper120 g Arborio rice

8. Add the chicken stock and stir, making sure to lift any pieces of rice stuck to the bottom of the saucier. Bring the stock to a simmer then turn the element down to low, place a lid on top and leave for 15 minutes.

   500 ml chicken stock

9. Remove the lid and check the rice is soft. If the rice is still firm, place the lid back on and leave on low heat for a further 5 minutes.

   120 g Arborio rice

10. Remove the lid, turn the heat up high and add the spinach. Place the lid back on for 60 seconds. Remove the lid, stir the rice and cook for a further 60 seconds.

    60 g baby spinach

11. Taste the rice and adjust seasoning if required. Plate and enjoy.

Per serving, estimated: 580 kcal · 20 g protein · 63 g carbs · 28 g fat