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.
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Black Rice Chorizo Paella?
The preparation time for Black Rice Chorizo Paella with walnuts & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Black Rice Chorizo Paella with walnuts & fresh parsley?
The total time required to make Black Rice Chorizo Paella with walnuts & fresh parsley is between 45 and 60 minutes.
How many servings does Black Rice Chorizo Paella provide?
4 servings
What are the main ingredients in Black Rice Chorizo Paella?
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
What is the nutritional information of Black Rice Chorizo Paella?
Calories: 823, Carbs: 128 grams, Fat: grams, Protein: 31.6 grams, Sugar: 24.3 grams, Salt: 1229 grams
How do I prepare Black Rice Chorizo Paella?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Black Rice Chorizo Paella?
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
How many calories does Black Rice Chorizo Paella have?
823 calories
How much fat content does Black Rice Chorizo Paella have?
grams
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