Dark, delectable, and delicious, this dish will give you goosebumps – it’s that good, Chef! Spanish-infused black rice dotted with silky onion is cooked in white wine & tomato passata. Topped with salty chorizo, a zesty bell pepper salsa, and garnished with fresh parsley. Eerie-sistible!
Black Rice Chorizo Paella
Black Rice Chorizo Paella
with walnuts & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Black Rice
- Chorizo Pork Sliced
- Fresh Parsley
- Lemon
- Lemons
- Onion
- Onions
- Sliced Pork Chorizo
- Spanish Spice Mix
- Tomato Passata
- Walnuts
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
SPANISH FLAVOURS
Boil a full kettle. Place a pan (big enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 4-5 minutes (shifting occasionally). Add the Spanish spice mix and fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the wine and cook until almost evaporated, 1-2 minutes.
LOOK AT THAT RICE!
When almost all the wine has evaporated, stir through the rice and fry, 1-2 minutes (shifting frequently). Add the tomato passata and mix until combined. Slowly pour in 200ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 30-35 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
CHOP-CHOP
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SALSA
In a bowl, toss together the diced pepper, ½ the chopped parsley, a squeeze of lemon juice, a pinch of lemon zest, a drizzle of olive oil, and seasoning.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through ½ the chopped chorizo. Add a generous squeeze of lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
PHOTO-READY PLATE
Dish up the paella. Scatter over the pepper salsa, the remaining chorizo, and the toasted walnuts. Garnish with the remaining parsley and serve any remaining lemon wedges on the side. Stunning, Chef!
Onion - 1
Spanish Spice Mix - 15ml
White Wine - 30ml
Black Rice - 100ml
Tomato Passata - 100ml
Walnuts - 10g
Bell Pepper - 1
Fresh Parsley - 3g
Lemon - 1
Sliced Pork Chorizo - 50g
SPANISH FLAVOURS
Boil a full kettle. Place a pan (big enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 5-6 minutes (shifting occasionally). Add the Spanish spice mix and fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the wine and cook until almost evaporated, 1-2 minutes.
LOOK AT THAT RICE!
When almost all the wine has evaporated, stir through the rice and fry, 1-2 minutes (shifting frequently). Add the tomato passata and mix until combined. Slowly pour in 400ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 30-35 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
CHOP-CHOP
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SALSA
In a bowl, toss together the diced pepper, ½ the chopped parsley, a squeeze of lemon juice, a pinch of lemon zest, a drizzle of olive oil, and seasoning.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through ½ the chopped chorizo. Add a generous squeeze of lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
PHOTO-READY PLATE
Dish up the paella. Scatter over the pepper salsa, the remaining chorizo, and the toasted walnuts. Garnish with the remaining parsley and serve any remaining lemon wedges on the side. Stunning, Chef!
Onion - 1
Spanish Spice Mix - 30ml
White Wine - 60ml
Black Rice - 200ml
Tomato Passata - 200ml
Walnuts - 20g
Bell Pepper - 1
Fresh Parsley - 5g
Lemon - 1
Sliced Pork Chorizo - 100g
SPANISH FLAVOURS
Boil a full kettle. Place a pan (big enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 5-6 minutes (shifting occasionally). Add the Spanish spice mix and fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the wine and cook until almost evaporated, 1-2 minutes.
LOOK AT THAT RICE!
When almost all the wine has evaporated, stir through the rice and fry, 1-2 minutes (shifting frequently). Add the tomato passata and mix until combined. Slowly pour in 600ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 30-35 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
CHOP-CHOP
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SALSA
In a bowl, toss together the diced pepper, ½ the chopped parsley, a squeeze of lemon juice, a pinch of lemon zest, a drizzle of olive oil, and seasoning.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through ½ the chopped chorizo. Add a generous squeeze of lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
PHOTO-READY PLATE
Dish up the paella. Scatter over the pepper salsa, the remaining chorizo, and the toasted walnuts. Garnish with the remaining parsley and serve any remaining lemon wedges on the side. Stunning, Chef!
Onions - 2
Spanish Spice Mix - 45ml
White Wine - 90ml
Black Rice - 300ml
Tomato Passata - 300ml
Walnuts - 30g
Bell Peppers - 2
Fresh Parsley - 8g
Lemons - 2
Chorizo Pork Sliced - 150g
SPANISH FLAVOURS
Boil a full kettle. Place a pan (big enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 6-8 minutes (shifting occasionally). Add the Spanish spice mix and fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the wine and cook until almost evaporated, 1-2 minutes.
LOOK AT THAT RICE!
When almost all the wine has evaporated, stir through the rice and fry, 1-2 minutes (shifting frequently). Add the tomato passata and mix until combined. Slowly pour in 800ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 30-35 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
CHOP-CHOP
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SALSA
In a bowl, toss together the diced pepper, ½ the chopped parsley, a squeeze of lemon juice, a pinch of lemon zest, a drizzle of olive oil, and seasoning.
PERFECT PAELLA
Once the paella is cooked, remove from the heat and mix through ½ the chopped chorizo. Add a generous squeeze of lemon juice, a sweetener (to taste), and seasoning. Cover and allow to steam, 5-8 minutes.
PHOTO-READY PLATE
Dish up the paella. Scatter over the pepper salsa, the remaining chorizo, and the toasted walnuts. Garnish with the remaining parsley and serve any remaining lemon wedges on the side. Stunning, Chef!
Onions - 2
Spanish Spice Mix - 60ml
White Wine - 125ml
Black Rice - 400ml
Tomato Passata - 400ml
Walnuts - 40g
Bell Peppers - 2
Fresh Parsley - 10g
Lemons - 2
Sliced Pork Chorizo - 200g
Woolies Products in this dish
