Rice Pilaf with Chorizo Casserole
This recipe creates a hearty Rice Pilaf with Chorizo Casserole, blending aromatic saffron-infused rice with pan-seared Spanish chorizo, sautéed onions, and pimientos. The dish is cooked in stages, then assembled into a casserole for baking, perfect for a make-ahead meal. It offers a rich, savory flavor profile with a delightful texture from the toasted pasta and fluffy rice.
Equipment
- 1 Large Skillet With a tight-fitting lid
- 1 Small Pot For steeping saffron
- 1 Casserole Dish Oven-safe
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 generous pinch saffron threads about 20
- 2 cups chicken stock-in-a-box
- 1 cup water
- 1 1/4-1 1/2 pounds Spanish style chorizo 1 package (recommended: Gaspar's or Trois Petit Cochons)
- Extra-virgin olive oil for drizzling
- 1 large Spanish onion chopped
- Salt and freshly ground black pepper
- 1/4 cup drained chopped pimientos or diced piquillo peppers
- 1 cup frozen peas
- 1/3 cup dry sherry or 1/2 cup dry white wine
- 3 tablespoons butter
- 1/2 cup broken thin spaghetti 1 to 1 1/2-inch pieces
- 1 cup long-grain white rice
- 1/2 cup chopped flat-leaf parsley
Instructions
- Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
- Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
- Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
- Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
Notes
For authentic flavor, ensure you use Spanish-style chorizo, which is firm and cured, unlike fresh Mexican chorizo. Browning the chorizo well develops deep flavors. The browning of the thin spaghetti is crucial for the pilaf's nutty depth and texture; ensure it's a deep golden brown, not just light toast. When reheating the casserole, covering it initially prevents drying, while uncovering at the end provides that desirable slight crispness on the edges. Deglazing the pan after cooking the onions and chorizo captures all the flavorful fond, which enriches the final dish.