Recipes SPANISH BOWL

SPANISH BOWL

Prep 15 mins
Cooking 15 mins
Serves 4

Fresh, crunchy veggies may be the mainstay of bowl food, but that doesn’t mean rules cannot occasionally be broken. Sometimes one just wants – even needs – something warm and comforting. Our spicy Spanish bowl is the answer.

- WHAT YOU WILL NEED -

  • 2 cups frozen peas
  • 2 cups frozen corn/mealies
  • 200g chorizo sausage, sliced
  • extra virgin olive oil
  • 1 green pepper, cut into thin strips or blocks
  • 1 white onion, diced
  • 1 fat clove garlic, minced
  • 2 cups leftover rice
  • ¼ tsp smoked paprika
  • to taste CHIPOTLE CHILLI
  • coriander, to garnish

- METHOD -

Place peas and corn in bowls and pour over boiling water. Fry the chorizo very briefly in 2 tbs olive oil. Remove chorizo with a slotted spoon and set aside. Fry green pepper in the same pan, then remove and set aside. Add another generous splash of olive oil to the same pan and fry onion until cooked.

Next add the garlic, and smoked paprika and fry for a minute. Add the rice and Cape Herb & Spice Chipotle Chilli Seasoning to taste and stir to coat rice with all that fabulous oil. (NB: the heat of chorizo varies, so taste it and then decide how much Chipotle spice you want to add to your rice.) Drain the peas and corn and plate up. Garnish with coriander.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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