Imported from Instagram

One-Pot Sausage and Rice

Name: One-Pot Sausage and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: European
Ingredients: 1 onion (Peeled and finely diced); 1 carrot (Finely diced); 1 stick celery (Finely diced; optional according to the transcript if unavailable); 2 cloves garlic (Crushed and roughly chopped); 2 chorizo sausages (Sliced into 3–4 cm chunks; the transcript allows any sausage as an alternative); 2 tbsp olive oil; 0.5 tsp smoked paprika; 0.75 tsp salt (The method specifies ½ tsp with the vegetables and ¼ tsp with the paprika; adjust to taste); black pepper (To taste; the method specifies 12 cracks); 120 g Arborio rice (Do not rinse); 500 ml chicken stock; 60 g baby spinach

Recipe by Andy Cooks @andyhearnden · Instagram

A quick one-pot meal of chorizo, vegetables, toasted Arborio rice, chicken stock, and baby spinach. The chorizo renders its flavorful fat into the vegetables and rice for a savory, smoky dish.

2 servings35 minEuropean

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Ingredients

1 onion (Peeled and finely diced)
1 carrot (Finely diced)
1 stick celery (Finely diced; optional according to the transcript if unavailable)
2 cloves garlic (Crushed and roughly chopped)
2 chorizo sausages (Sliced into 3–4 cm chunks; the transcript allows any sausage as an alternative)
2 tbsp olive oil
0.5 tsp smoked paprika
0.75 tsp salt (The method specifies ½ tsp with the vegetables and ¼ tsp with the paprika; adjust to taste)
black pepper (To taste; the method specifies 12 cracks)
120 g Arborio rice (Do not rinse)
500 ml chicken stock
60 g baby spinach

Steps

1
Peel and finely dice the onion and carrot. Finely dice the celery and set the vegetables aside.
2
Crush and roughly chop the garlic, then set it aside.
3
Slice the chorizo into 3–4 cm chunks and set it aside.
4
Add the olive oil to a medium saucier or lidded pot. Preheat it over high heat for 30 seconds.
5
Add the onion, carrot, and celery. Sweat for 2–3 minutes with ½ teaspoon of the salt, until the onion becomes translucent.
6
Add the garlic and stir it into the vegetables.
7
Add the sliced chorizo and stir it into the vegetables. Cook for 2 minutes, or until the chorizo begins to render its fat.
8
Add the smoked paprika, the remaining ¼ teaspoon salt, 12 cracks of black pepper, and the Arborio rice. Keep the pot over the heat and lightly toast the rice for 1 minute; do not rinse it first.
9
Add the chicken stock and stir, scraping up any rice stuck to the bottom of the saucier. Bring the stock to a simmer.
10
Turn the heat to low, cover the saucier, and cook for 15 minutes.
11
Remove the lid and check whether the rice is soft. If it is still firm, replace the lid and continue cooking over low heat for a further 5 minutes.
12
Remove the lid, turn the heat to high, and add the baby spinach.
13
Cover the pot and cook for 60 seconds.
14
Remove the lid, stir the rice and spinach together, and cook for a further 60 seconds.
15
Taste and adjust the seasoning if needed. Plate and serve.

Notes

The written method uses 15 minutes of covered cooking, with up to 5 additional minutes if the rice is firm. The transcript says 20 minutes initially. The transcript also says celery may be omitted and that another type of sausage may be used instead of chorizo.