SPANISH CHORIZO BOWL

- 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