Spanish · Dinner
Crusted Rice with Chickpeas and Sausage
Pan-crisped Spanish-style rice built on chickpeas and Spanish chorizo, finished with a seared white fish fillet pressed into the rice so the underside forms a golden crust. Saffron, smoked paprika and sofrito carry the flavour, with the fish serving as the centrepiece protein alongside the pulses and rice.
$8
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
702Calories
48.6gProtein
24.8gFat
70.3gCarbs
6.2gSugar
9.8gFiber
1240mgSodium
143mgChol
6.9gSat Fat
980mgPotassium
95mgCalcium
5.4mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Pat the fish dry with paper towel and season both sides with salt. Finely chop the onion, garlic and bell pepper. Slice the chorizo into thin rounds.
2
Sauté
Heat the olive oil in a wide skillet over medium heat and cook the onion, garlic and bell pepper for 4–5 minutes until translucent and soft.
3
Bloom
Add the chorizo and cook over medium heat for 2 minutes until it releases red-tinted oil, then stir in the smoked paprika, saffron and crushed tomato; cook 1 minute.
4
Simmer
Add the rice, chickpeas and stock; bring to a boil over high heat, then reduce to low and cover for 15 minutes until stock absorbs and rice is nearly tender.
5
Sear
Nestle the fish on top, cover, and cook over medium-low heat for 6–7 minutes until opaque and flakes easily.
6
Crisp
Uncover and raise heat to medium-high for 2–3 minutes without stirring until a golden crust forms on the rice; do not stir during this stage.
7
Plate
Slide the rice, chickpeas, chorizo and fish onto a plate keeping the crusted side up, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 1/3 cup240g cooked chickpeas (about half a 15 oz can, drained)
- 3.6 oz100g Spanish cured chorizo
- 1 cup190g uncooked white rice
- 2 cup480ml chicken stock
- 11 onion
- 4 cloves4 cloves garlic
- 11 red bell pepper
- 4 tbsp4 tbsp canned crushed tomato
- a small pinch of saffron threads
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- salt, to taste
- 22 lemon wedge, for serving
