Monday, March 8, 2010

arroz con chorizo


arroz con chorizo done
Originally uploaded by EatingVideo
I made myself a small rice dish in a paella pan tonight. I slow sauteed (on the lowest heat setting) three large cloves of garlic and one link of chorizo sausage for a good 30-40 minutes. I had punctured the chorizo so as to render the fat and the garlic gave up some aroma.

chorizo y ajo

paellita

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)

arroz

I then added some pimenton

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.

arroz

bdfore the water evaporated I added some chopped roasted red pepper, and some cantimpalo chorizo for garnish

arroz con chorizo

It ended up being fragrant and delicious

arroz con chorizo done

3 comments:

veron said...

I love this, it's the proverbial one-pot dish. I envy that you have what looks like a well-seasoned paella pan. I've been meaning to get one for a while, you think the ones they sell at tienda dot com is pretty good?

BaconGrease said...

It's tricky to buy, as it is very easy to buy an overpriced stainless steel pan, when a thing iron/aluminun pan will do. I don't think you need a pan greater than $20 for 12-16 inches.

veron said...

I'm going to check out Emilio's at Short Pump, I think they also opened a store beside the restaurant. Thanks!