Monday, March 8, 2010
arroz con chorizo
You really have to patient as the smell permeates the kitchen. I wanted the chorizo to render without burning and the garlic to soften also without burning. Once the chorizo gives up a good amount of fat and is brown and crispy, I removed the garlic and chorizo and sauteed the rice in the oil. (One cup)
I then added some pimenton
and quickly sauteed to mix and added 4 cups of water and adjusted for salt (in a paella pan you need much higher water to rice ratio 2nd to the surface area exposed)
I added the garlic and chorizo back to the pan and let it cook, watching the boil carefully and moving the pan to distribute the heat.
bdfore the water evaporated I added some chopped roasted red pepper, and some cantimpalo chorizo for garnish
It ended up being fragrant and delicious