Rice Pilaf with Chorizo Casserole

TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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.

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Newest Ratings and Reviews

Read all 5 reviews

  • on September 17, 2013

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    What an awesome recipe, easy to make and flavorful. I didn't have Spanish style chorizo links so I substituted with summer sausage instead and it was killer. Browning the spaghetti and adding saffron to the rice, it was a home run in my household. This recipe is clearly in the top 2 or 3 recipes of all time on the make-ahead series.

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  • on October 24, 2012

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    This seemed like an tasty recipe that could be easily adjusted for whatever you have on hand. It adjusted easily enough, but wasn't quite the thing. I've tried it twice and found I preferred cooking the rice and noodles in 2 cups of rice, rather than the specified 1 1/2. We don't like pimento, so I substituted diced peppers and cooked them with the onions. Also, the last time I made it I only had lasagna noodles so I broke them up and used them instead. We also had fresh pork sausage on hand, fried it up in meatball form and used that instead of the chorizo. All the adjustments I worked into the recipe worked out to make a perfectly edible meal, but didn't quite live up to the expectations in my head. I'm constantly on the search for casserole-type meals I can make ahead, but I probably won't spend the effort to fiddle around with the recipe anymore.

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  • on April 18, 2012

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    Delicious !

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