dairy-free · Dinner
Saffron Beef & Chorizo Rice Pan
Saffron Sausage Rice Pan · Paella Asado
Spanish saffron paella rice with Uruguayan asado-style grilled beef strip and smoky chorizo, charred red bell peppers, soccarat crust, finished with bright chimichurri and lemon.
$$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
1080Calories
56gProtein
52gFat
92gCarbs
6gSugar
6gFiber
1320mgSodium
175mgChol
Goes well with
Uruguayan ClericoUruguayan Clerico — A refreshing pairing...
local
Rioja ReservaRioja Reserva — A medium-bodied red with...
international
Instructions
1
Prep
Slice beef sirloin into 1cm thin strips. Slice chorizo into thick rounds. Season beef with 1 tsp salt and pepper. Crumble saffron into 1/4 cup hot chicken stock and rest 5 minutes. Dice onions. Mince 6 garlic cloves for the paella, 2 for the chimichurri. Slice bell peppers into thick strips. Dice tomatoes. Finely chop parsley and oregano. Cut lemons into wedges.
2
Sear
Heat 1/4 cup olive oil in a 30cm heavy skillet over medium-high 90 seconds. Add chorizo and brown 2 to 3 minutes until edges crisp and oil turns deep red. Add beef strips and sear 90 seconds per side until edges char. Lift beef and chorizo to a plate.
3
Build 1
Reduce heat to medium. Add bell peppers to the same skillet and char 3 to 4 minutes turning once, until edges blacken. Lift to a plate. Add 2 tbsp olive oil, onions, and cook 3 to 4 minutes until soft. Stir in paella garlic, smoked paprika, tomatoes, tomato paste, and remaining 1 tsp salt for 90 seconds until tomatoes break down.
4
Simmer
Scatter rice across the pan and stir 60 seconds to coat. Pour in saffron stock and remaining chicken stock. Spread rice evenly and reduce to medium-low. Simmer uncovered 16 to 18 minutes without stirring, until liquid is absorbed and rice is just tender.
5
Build 2
Whisk minced chimichurri garlic, parsley, oregano, red wine vinegar, red pepper flakes, 2 tbsp olive oil, and a pinch of salt in a small bowl.
6
Plate
Return beef strips, chorizo, and charred peppers to the pan in the final 90 seconds, raising heat to medium-high to develop the soccarat crust. Rest off the heat 3 minutes. Tip the whole skillet into a wide bowl or serving dish, spoon chimichurri across in zigzags, and serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) beef sirloin
- 120g (4.2 oz) Spanish chorizo
- 2 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.5 tsp saffron threads
- 2 tsp smoked paprika
- 2 small yellow onions
- 8 garlic cloves
- 2 large red bell peppers
- 2 ripe Roma tomatoes
- 2 tsp tomato paste
- 160g (1 cup) short-grain rice
- 600ml (2.5 cups) chicken stock
- 150ml (2/3 cup) olive oil
- 30g (1 cup) flat-leaf parsley
- 10g (1/4 cup) fresh oregano leaves
- 2 tbsp red wine vinegar
- 0.5 tsp red pepper flakes
- 2 fresh lemons