Spanish Chorizo Rice

Spanish Chorizo Rice

How good is tucking into a hearty bowl of flavoursome goodness at the end of a long day?

Try making this super delicious pot of Chorizo Rice today. A simple one pot dish inspired by the classic Spanish Paella, perfect for a week night dinner. 

Serves 4


  • Olive oil – 2tb sp.
  • Garlic clove (finely sliced) – 1
  • Götzinger Spanish Chorizo (cut into 1cm slices) – 1 pack of 4
  • Brown onion (small diced) – 1
  • Long red chili (finely sliced) – 1
  • Smoked paprika – 3tsp.
  • Short grain rice (washed and drained well) – 2 cups
  • Frozen baby peas – 1 cup
  • White wine – 1 cup
  • Chicken stock – 2 cups
  • Salt – to season
  • Pepper – to season




  1. Heat the olive oil in a large pot and then add the sliced garlic. Allow the garlic to fry until it is golden brown, then remove and set aside.
  2. In the same oil, cook the chorizo slices until coloured on all sides, then remove and set aside.
  3. Add the onion and chilli and allow to cook until the onion is translucent.
  4. Add the paprika and the rice to the pot and stir to allow everything to mix together – cook on a medium heat for 10 minutes and stir regularly.
  5. Stir through the peas into the rice and cook for a further 5 minutes.
  6. Add the wine and chicken stock.
  7. Bring the pot to the boil. Once it reaches boiling point, reduce the heat and put the lid on. Allow the rice to absorb the liquid for 15 minutes.
  8. Stir through the chorizo pieces and season with salt and pepper as needed.
  9. After a few minutes remove from the heat to serve. Garnish with the fried pieces of garlic on top
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