Rice with chistorra is a dish full of flavour and colour, ideal for a tasty and comforting meal. The chistorra sausage, with its characteristic spicy and succulent touch, impregnates the rice with an unmistakable aroma, accompanied by vegetables that bring freshness and balance to the whole.
Ingredients (for 4 persons):
- 300 g round rice
- 200 g of chistorra sausage
- 1 red pepper
- 1 yellow pepper
- 1 small courgette
- 2 cloves garlic
- 1 medium onion
- 1 grated tomato
- 750 ml chicken or vegetable stock
- 1 teaspoon sweet paprika
- 1 sachet of saffron threads (optional)
- 3 tablespoons of extra virgin olive oil
- Salt and pepper to taste
Elaboration:
- Prepare the ingredients: Wash and dice the peppers and courgette into small cubes. Peel and finely chop the onion and garlic. Cut the chistorra into medium-sized slices.
- Fry the chistorra sausage: In a wide pan or paella pan, heat the olive oil and brown the chistorra sausage until it releases some of its fat and becomes slightly crispy. Remove and set aside.
- Cook the vegetables: In the same pan, add the onion and garlic and sauté over medium heat until tender. Add the peppers and courgette and cook for a further 5 minutes.
- Add the tomato and spices: Add the grated tomato and cook until reduced. Then sprinkle in the paprika and stir quickly so that it does not burn. Add the saffron threads and mix well.
- Add the rice: Pour the rice into the pan and stir-fry for 1-2 minutes to absorb the flavours of the stir-fry.
- Add the broth: Pour in the hot stock little by little and stir gently. Cook over a medium heat for about 10 minutes.
- Add the chistorra sausage: Spread the slices of chistorra sausage over the entire surface and cook over low heat without stirring for another 8-10 minutes, until the rice has completely absorbed the broth.
- Rest and serve: Remove from the heat and leave to stand covered with a cloth for 5 minutes before serving.
Suggestions for presentation:
- Serve the rice in the same casserole dish to maintain the heat and traditional presentation.
- Serve with a fresh salad to balance the dish.
- You can garnish with chopped fresh parsley or a drizzle of extra virgin olive oil just before serving.
Preparation time:
- Preparation: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Additional advice:
- For a spicier touch, you can add a pinch of cayenne or hot paprika.
- If you prefer a more mellow rice, add a little more stock during cooking.
- It is important not to stir the rice in the last few minutes so that a light crust forms on the bottom, similar to that of arroz a banda.
Nutritional information (per approximate portion):
- Calories: 450 kcal
- Protein: 14 g
- Fats: 20 g
- Carbohydrates: 50 g
- Sugars: 5 g
Prepare this delicious rice with chistorra sausage and enjoy a dish full of flavour and tradition. Don't forget to rate this recipe with stars! ☆☆☆☆☆
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