I made this dish using Arborio rice simply because I had some that needed using up. Although Arborio rice is traditionally associated with risotto rather than Spanish rice dishes, it worked brilliantly. The Arborio rice absorbed all the wonderful flavours while creating a deliciously creamy texture that complemented the smoky chorizo and tender seafood perfectly. It just goes to show that you don’t always need the “correct” ingredient to create something absolutely delicious!
My own Mediterranean-style one-pan rice dish is packed with colourful vegetables, succulent seafood and smoky chorizo.
One of the things I love most about cooking is creating meals that don’t feel like “diet food”. After losing a significant amount of weight and maintaining it, I’ve discovered that healthy eating doesn’t have to mean missing out. By filling the pan with plenty of vegetables, lean seafood and just enough chorizo to add a delicious smoky richness, this dish is hearty, satisfying and bursting with flavour.
Using Arborio rice makes it wonderfully creamy and forgiving to cook, while a squeeze of fresh lemon and a scattering of fresh parsley at the end bring everything to life. It’s a complete one-pan meal that’s simple enough for a weeknight but special enough to serve to family or friends. It certainly earned Mike’s seal of approval!
Arborio Risotto Rice, Tesco – 150g
Avocado Oil – 2 Tsps/10ml
Onions – 50g
Carrots – 35g
Garlic – 3 Cloves/9g
Tomato Puree – 10g
Courgette – 60g
Green Beans – 40g
Red Pepper – 70g
Water (boiling) – 600ml
White Wine Stock Pot – 1 Pot/28g
Chorizo, Spicy Spanish Ring – 45g
Seafood Selection, Cooked
(mussels, squid, prawns) – 1 Pack/250g
Paprika – 1 Tsp/2g
Parsley, Fresh, chopped – 1 Tbsp/3.8g
Lemon – half – cut into wedges
Preparation
Peel and finely dice the carrot and onion. Slice the courgette into rounds. Top and tail the green beans, then cut them into approximately 3cm lengths. Core and deseed the red pepper before slicing into thin strips. Peel and finely chop the garlic. Slice the chorizo into rounds.
Method
Heat the oil in a heavy-based saucepan with a lid over a medium heat. Add the onion and carrot and cook gently for around 5 minutes until softened and translucent.
Add the green beans, chorizo, garlic, paprika and red pepper. Cook for a further 2–3 minutes, allowing the chorizo to release its richly flavoured oils.
Stir in the courgette and tomato purée, followed by a splash of the water and the Arborio rice. Mix well so that the rice is coated in all the flavours.
Add the stock pot and the remaining water, stirring well until everything is thoroughly combined.
Bring to the boil, then reduce the heat to a gentle simmer. Cover with the lid and cook for around 15 minutes, checking occasionally to ensure there is sufficient liquid. If the rice begins to dry out before it is cooked, simply add a splash more hot water.
Once the rice is tender, remove the lid. If any excess liquid remains, increase the heat for a minute or two until it has reduced. The finished dish should be creamy with a slight oozy consistency rather than dry.
Finally, gently stir through the cooked seafood and fresh parsley, allowing the seafood to heat through without overcooking.
Serve immediately with a generous squeeze of fresh lemon juice.
Nutrition Data Per Serving
Calories (kcal) 552.0
Protein (g) 28.7
Carbohydrate (g) 75.9
Fat (g) 14.7
Fibre (g) 4.2
Fruit & Veg 1.7