Name: Chorizo pilaf
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tbsp olive oil -; 1 large onion , thinly sliced -; 250g baby cooking chorizo , sliced -; 4 garlic cloves , crushed -; 1 tsp smoked paprika -; 400g can chopped tomato -; 250g basmati rice -; 600ml stock -; 1 lemon , zest peeled off in thick strips, plus wedges to serve -; 2 fresh bay leaves -; small bunch parsley , chopped -

Ingredients for - Chorizo pilaf

1. 1 tbsp olive oil

2. 1 large onion , thinly sliced

3. 250g baby cooking chorizo , sliced

4. 4 garlic cloves , crushed

5. 1 tsp smoked paprika

6. 400g can chopped tomato

7. 250g basmati rice

8. 600ml stock

9. 1 lemon , zest peeled off in thick strips, plus wedges to serve

10. 2 fresh bay leaves

11. small bunch parsley , chopped

How to cook deliciously - Chorizo pilaf

1 . Stage

Heat the oil in a large pan with a lid. Add the onion and cook for 5-8 mins until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and some of the oils are released into the pan.

2 . Stage

Add the garlic and paprika, then the tomatoes. Bubble over a medium heat for 5 mins, then add the rice, stock, lemon zest and bay leaves. Stir everything together well and bring to the boil. Put the lid on and cook over a very low heat for 12 mins.

3 . Stage

Turn off the heat and leave to sit and steam for 10-15 mins. Stir through the parsley and serve with lemon wedges for squeezing over.