spicy chorizo style dirty rice
PREP TIME 15 mins, COOK TIME 1 hr, plus resting
1⁄4 cup olive oil
1 onion, finely chopped
1 celery stalk, trimmed and finely sliced
1 red bell pepper, seeded and cut into 1⁄2in (1cm) cubes
1 green bell pepper, seeded and cut into 1⁄2in (1cm) cubes
14oz (400g) spicy chorizo-style sausage, skinned
7oz (200g) chicken livers,
cleaned, trimmed, and finely chopped
1 red chile, seeded and finely chopped
2 garlic cloves, finely chopped
1 tsp smoked paprika or ancho chili powder
1 tsp coriander seeds, crushed
12⁄3 cups long-grain rice
salt and freshly ground black pepper
3 1⁄4 cups hot chicken stock
leaves from 1 large sprig of thyme
handful of flat-leaf parsley, finely chopped
1 tbsp finely chopped oregano
mixed leaf salad, to serve
crusty bread, to serve
1 Preheat the oven to 325ºF (160ºC). Heat 3 tbsp of oil in a large, cast-iron, flameproof casserole, and add the onion, celery, and peppers. Cook over low heat for 5–7 minutes, until softened. Remove the vegetables and set aside.
2 Add the remaining oil to the casserole, then crumble the sausage meat into the pan, along with the chicken livers. Increase the heat and cook for 5 minutes, until the sausage meat is broken up, seared, and no longer pink.
3 Add the chile, garlic, paprika, and coriander seeds, and cook for a further 2–3 minutes. Return the vegetables to the casserole, then stir in the rice. Season well, and add the stock.
4 Bring to a boil, cover, and transfer to the oven. Cook for up to 40 minutes, stirring once or twice, until the rice is cooked and the stock has been absorbed. Remove from the oven and rest for 5 minutes. Stir in the herbs, check the seasoning, and serve with a mixed leaf salad and crusty bread.