Unauthorised Guest Editor: Stone Soup

It is so not the weather for this recipe at all, so you must pretend that it's the dead of winter and comfort food is de rigeur (this reminds me to review a gorgeous little bar/restaurant I went to last night... On another date!). This comes from the Stone Soup blog which I truly hope you haven't forgotten. The recipes are absolutely gorgeous (usually dropped on a weekly basis), and the photographs more so. Hands up who buys recipe books for the pictures? Yeh. Me too.


arroz con chorizo y pimentos
(spanish rice with chorizo and peppers)
serves 3-4

Inspired by Simone Ortega and her quintessential book on Spanish home cooking – 1080 recipes.

It’s up to you whether you make this rice focused or more about the chorizo. I used only 2 chorizo and really enjoyed letting the rice shine but by all means add 4 chorizo if you’re feeding particularly hungry carnivores.

If you can’t get your hands on pimentos you can either leave them out or char and peel a couple of red capsicum (peppers).

This would also make a lovely vegetarian (even vegan!) meal. Just leave out the chorizo, substitute vegetable stock for the water, and toss through a can of drained chickpeas when you add the pimentos.

3T olive oil
1 large onion, peeled & chopped
2 cloves garlic, peeled & thinly sliced
2 – 4 chorizo sliced
1C Calasparra rice (or Arborio)
1 x 400g (14oz) can tomatoes, chopped
2t smoked Spanish paprika
2C water
1/2 jar pimentos (about 4), sliced

Heat oil in a large saucepan and cook onion over a medium low heat, covered and stirring occasionally until soft but not browned. Add garlic and chorizo and cook for another minute or so. Add rice, tomatoes, paprika and water and bring to a simmer.

Cook stirring occasionally until the water is absorbed and the rice is soft – 20 minutes mas ou menos (more or less). If it becomes a little dry before the rice is cooked, add a little more water.

Stir through pimentos, season well and allow to heat through.

Divide between serving bowls and serve hot.

Feast like happy little piggies. Yum!