John Myers
Ingredients for 4 servings:
- 1 large onion(s)
- 4 garlic cloves
- 250g chorizo
- 250 g mushrooms
- 4 dl water
- 4 dl red wine (Rioja)
- 2 cubes of beef bouillon
- 1 tbsp tomato paste
- 7 tbsp olive oil
- 400 g long grain rice
- 1 pinch of chili powder
- possibly chili flakes
- Black pepper, freshly ground
- possibly salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Spanish rice from the oven
Roughly chop the onion and slice the garlic cloves. Dice the chorizo into small cubes. Quarter or halve the mushrooms, depending on their size. Heat the water and wine in a pan. Add the stock cube and tomato paste and simmer gently. Heat the olive oil in a cast iron casserole dish or another ovenproof casserole dish with a Teflon or enamel coating. Add the onions and garlic. Sauté everything briefly, then add the rice (do not use risotto rice!) and the seasonings. Mix everything and sauté briefly, then add the chorizo and mushrooms, pour over the beef stock, and cover. Place the casserole dish in an oven preheated to 180°C (top/bottom heat) for half an hour. I recommend a salad as a starter, and the same wine used for cooking with the meal.
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