Arroz vermelho picante de Tom Kerridge

Ingredientes

• 2 tbsp olive oil
• 2 chorizo cooking sausages, approx. 100g diced
• 1 large red onion, diced
• 3 cloves garlic, finely chopped
• 400 g long grain rice
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp tomato puree
• A pinch of saffron
• 850 ml chicken stock
• 3 tomatoes, diced

Modo de preparo

1. 1

   Heat the oil in a large non-stick sauté pan then add the diced chorizo. Cook for 4-5 minutes until it becomes crispy. Remove from the pan with a slotted spoon and transfer to a plate lined with paper towel, to drain off any excess oil. Set to one side. Next, add the onion to the same pan and sauté for 2-3 minutes to soften, then add the garlic and rice. Stir well and sauté for a further 4-5 minutes. Sprinkle in the spices and add the tomato puree, stir for a few more minutes and then add the saffron and stock. Bring to a simmer then finally add the tomatoes. Cover with a lid and reduce the heat to low. Cook for 15 minutes or until all the liquid has been absorbed. Remove from the heat and set aside for a further 10 minutes with the lid on to steam gently. To serve, stir well then transfer to a serving bowl and sprinkle the crispy chorizo pieces on top.