Chorizo, Corn & Rice
Ingredients
- 2 packs of Gamze Chorizo
- 4 corn cobs
- 1 cup (or as many as you want) of pitted green olives
- A pinch of saffron
- 1 cup basmati rice
- 2 cup water (or chicken stock)
- ½ cup parsley – chopped
- Juice of 1 lemon
- Salt & Pepper to taste
Method
- Steam rice for 10-12 minutes with water/stock , saffron and salt to taste (if you don’t use stock)
- Steam corn
- While the rice and corn steam, in a separate frying pan fry up chorizo till brown
- When the corn is ready, cut the kernels off the cob and throw into the pan with chorizo
- Add the olives to the pan with chorizo
- When the rice is ready, toss it into the chorizo mix, stir through with lemon juice and parsley
- Serve!
