Soffritto Chorizo Rice

Ingredients (4 servings)

• 1 pack plan*t chorizo, sliced
• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 1 onion, finely diced
• 1 bell pepper, diced
• 1 carrot, diced
• ¼ cup white wine
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 tbsp chopped parsley
• 2 tsp sugar
• 1 tsp salt
• ½ cup tomato purée
• 4 cups vegetable stock + pinch of saffron
• 1.5 cups rice (short or medium grain)
• ½ cup peas
• 1 tsp paprika

How to Make Soffritto

1. Heat olive oil in a large pan over medium heat.
2. Add diced onion, carrot, and bell pepper.
3. Cook gently for 10 minutes, stirring occasionally, until vegetables soften and begin to caramelise.
4. Add garlic and cook an additional 1–2 minutes until fragrant.
5. Season lightly with salt and sugar to enhance sweetness.
6. This aromatic vegetable base is now your soffritto.

Instructions

1. Prepare soffritto as described above (10 minutes).
2. Add tomato purée and stir for 2 minutes, then pour in the white wine.
3. Simmer for 3–4 minutes until slightly reduced.
4. Add rice, peas, and paprika. Stir to coat the rice in the soffritto mixture.
5. Pour over the hot saffron vegetable stock and DO NOT STIR.
6. Cover and cook on low heat for 20 minutes or until rice is tender and liquid is absorbed.
7. Meanwhile, pan‑fry the sliced chorizo until browned.
8. Add chorizo on top of the rice, sprinkle with parsley, and serve.