Spanish Delight
Transport your taste buds to the sun-soaked landscapes of Spain with this vibrant and flavor-packed Spanish Delight! This one-pan dish combines the smoky richness of chorizo sausage, the brightness of sautéed bell peppers, and the subtle warmth of saffron-infused rice. Enhanced with sweet peas, juicy tomatoes, and a hint of smoked paprika, this recipe is a symphony of bold, harmonious flavors. Perfectly portioned for a family-style meal, it’s as easy to prepare as it is impressive to serve—just 15 minutes of prep and 30 minutes of cooking time. Garnished with fresh parsley and zesty lemon wedges, this Spanish-inspired creation is a colorful, crowd-pleasing centerpiece for any weeknight dinner or special occasion. Keywords: Spanish Delight, saffron rice recipe, chorizo dish, one-pan meals, easy Spanish recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 200 grams chorizo sausage
- 1 large onion
- 3 garlic cloves
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 medium tomatoes
- 1 teaspoon smoked paprika
- 0.25 teaspoons saffron threads
- 1 cup rice
- 2 cups chicken broth
- 0.5 cup frozen peas
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 4 lemon wedges
Instructions
Heat the olive oil in a large skillet or paella pan over medium heat.
Slice the chorizo into thin rounds and add them to the pan. Cook for 4-5 minutes until lightly browned, then remove and set aside.
Dice the onion, mince the garlic, and chop the red and yellow bell peppers. Add the onion and garlic to the pan, sautéing for 2-3 minutes until fragrant.
Add the bell peppers to the pan and cook for an additional 5 minutes until softened.
Dice the tomatoes and stir them into the pan along with the smoked paprika and saffron threads.
Rinse the rice under cold water, then add it to the pan and stir to coat it in the vegetable and spice mixture.
Pour in the chicken broth and season with salt and black pepper. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 15 minutes, or until the rice is nearly cooked.
Stir in the frozen peas and return the cooked chorizo to the pan. Cover again and cook for another 5 minutes, allowing the peas to heat through and the flavors to meld.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 41.3 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2571 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
