Step 7 After the rice has cooked for 30 minutes, remove from over. Cut chicken into 2 inch pieces. Then pour chicken and chorizo over rice and return to oven for additional 20 minutes.

Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened ...

Lower the heat and stir in the express rice with 50ml water (yep, this stuff can be cooked even without a microwave). Add the paprika, saffron, salt and pepper, then crumble in a chicken stock cube.

Meanwhile, place pepper on a rimmed baking sheet; bake in 400-degree oven, 15 minutes. Allow to cool. Once cool, cut top off of the peppers or slit them down one side; remove ribs and seeds.

Add the chorizo, red pepper and garlic and cook for 3 minutes, tossing well. Add the rice and toss well to coat. Add the paprika, chilli, saffron and hot stock, stirring well.

Ingredients. 2 tbsp olive oil. 1 onion, halved and finely sliced. 2 chorizo sausages, sliced on diagonal. 1 sweet, red pepper, deseeded and sliced. 2 garlic cloves, finely sliced ...

You’ll need: 100g chorizo sausage, sliced into rounds; 200g smoked pork belly, sliced; 250g cherry tomatoes; 1 large brown onion, finely chopped; 4 garlic cloves, finely chopped; 10ml Spanish ...

Stir in the rice, cook 1 minute, stirring to coat the grains. Pour in the stock. Bring to boil, reduce heat and simmer, uncovered for 10-15 minutes until small tunnels start appearing on the surface.

Serves 6Ingredients:3/4 lb. Spanish chorizo, sliced on the bias 1/4 inch thick3/4 lb. shelled and deveined 21/30 shrimp1 onion, cut into 1/4-inch dice1 large garlic clove, minced3 1/4 cups water2 ...

It’s hard to believe we’re approaching two months of quarantine cooking. Despite the lingering effects of this global pandemic, one of the highlights for me has been hearing from you, ...