This is yet another gem from Jill Dupleix’s column in The Times. As with all her recipes, it is deliciously simple and quick to prepare. Even better, its one-pot cooking, something which I always appreciate.

I made a few small substitutions - lemon thyme instead of standard thyme as I wanted a slightly zingy flavour and also used a pack of sliced chorizo (70g if I remember rightly) as the supermarket didn’t have any whole chorizo. The pre-sliced chorizo worked very well flavour-wise but did break down somewhat during cooking. Next time I would make the trek to the deli in town and pick up some fresh chorizo. The lemon thyme worked very well indeed. It gave a lovely fresh and lemony zing to the finished dish.

SPANISH RICE WITH CHORIZO
Serves 4

Prep: 10 min
Cook: 30 min

2 chorizo sausages
2 tbsp olive oil
1 onion, finely diced
300g Spanish or risotto rice
1.2 litres boiling water or stock
1tbsp tomato pur�e
�tsp ground saffron
�tsp smoked paprika
Sea salt and pepper
1tsp thyme sprigs
1 bay leaf
1tbsp flat parsley leaves

METHOD

Slice the chorizo thickly. Heat the oil in a saucepan and gently cook the onion for five minutes until it is softened. Add the chorizo and fry until coloured.

Add the rice and cook for a minute, stirring well to coat the grains. Add the boiling water, tomato pur�e, saffron, paprika, salt, pepper, thyme and bay leaf, and bring to the boil. Simmer for 20 minutes or until the rice is cooked and has absorbed the liquid. Taste for salt and pepper. Add the parsley leaves and serve.