Roast vegetable and chorizo paella
Ingredients
- 15ml (1 tbsp) olive/avocado oil
- 2 red onions, finely chopped
- 1 large red pepper, seeded and cubed
- 1 aubergine, cubed
- 4 baby marrows, sliced
- 2 x 10cm pieces chorizo sausage, sliced
- 10ml (2 tsp) smoked Spanish paprika
- 400g (2 cups) rice
- 250ml (1 cup) white wine
- 375ml (3 cups) chicken
- or vegetable stock
- handful Rosa tomatoes, quartered
- 125ml (½ cup) fresh oregano, chopped
- 125ml (½ cup) fresh flat-leaf parsley, chopped
Instructions
1
Preheat the oven to 200°C.
2
Heat the oil in a pan and fry the onion until just soft. Add the red pepper, aubergine, baby marrows, chorizo and paprika and fry for 5 minutes. Add the rice and wine, stir well and allow the moisture to absorb before adding the stock and tomatoes.
3
Transfer the pan contents to a baking dish, cover with foil and bake until the rice is cooked and fluffy, about 30 minutes.
4
Toss through the herbs and serve. This works well with lemony roast chicken and a fresh green salad.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
