Recipe is based on
Recipe: 'Scottish Cuisine scottish Jambalaya Scottish Cuisine'
Dish: Scottish Cuisine
Culinary category: Scottish Cuisine
Culinary: scottish
Ingredients
- 300g Arborio rice
- 500ml chicken or vegetable stock
- 200g chorizo sausage, sliced
- 200g chicken breast, diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 100g frozen peas
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 3 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the onion and garlic, sauté until softened.
- Stir in the chorizo and chicken, cooking until browned.
- Add the bell peppers and cook for another 5 minutes.
- Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb the flavors.
- Pour in the chicken or vegetable stock, and add the smoked paprika, dried thyme, salt, and pepper.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes.
- After 20 minutes, stir in the frozen peas and check the rice for doneness.
- If necessary, add a splash more stock and cook for another 5 minutes.
- Once cooked, let it sit for 5 minutes off the heat before serving.
- Garnish with fresh parsley and serve warm.