Pilaf with chorizo, pancetta, and cranberries

SERVES 4

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

2 garlic cloves, finely chopped

3 celery ribs, finely chopped

4½oz (125g) chorizo, sliced

4½oz (125g) pancetta, cubed

1½ cups rice

2½ cups hot vegetable stock, or more as needed

¼ cup dried cranberries

handful of flat-leaf parsley, chopped

sea salt and freshly ground black pepper

Method:

1 In a large nonstick frying pan, melt the butter in the oil over low heat. Add the onion and cook for about 5 minutes until soft. Add the garlic and celery, and cook for a few seconds more. Now add the chorizo and pancetta, and cook for another 5 minutes. Stir in the rice.

2 Pour in half of the stock and bring to a boil. Next, pour in the remaining stock, reduce the heat slightly, and simmer gently for about 15 minutes. Stir in the cranberries.

3 Cook until the liquid has been absorbed and the rice is tender, adding a little more stock or water if the mixture appears dry. Taste, and season with salt and pepper if needed. Stir in the chopped parsley, and serve.

Variations:

Use chopped dried apricots instead of the cranberries.

Pilaf with chorizo, pancetta, and cranberries