Arroz al Forn with Chorizo and Roasted Vegetables

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 lb (450g) chorizo, sliced 1 lb (450g) chorizo, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 onion, diced 1 onion, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe skillet or paella pan, heat the olive oil over medium heat.
3. 3.
   Add the chorizo slices and cook until they release their oils and become slightly crispy. Remove the chorizo from the pan and set aside.
4. 4.
   In the same pan, add the diced onions and bell peppers. Sauté until they become tender and slightly caramelized.
5. 5.
   Add the minced garlic, diced tomatoes, smoked paprika, and dried thyme to the pan. Cook for an additional 2 minutes.
6. 6.
   Add the rice to the pan and stir well to coat it with the flavors of the vegetables and spices.
7. 7.
   Pour in the chicken or vegetable broth and season with salt and pepper. Stir everything together.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid or aluminum foil and let it simmer for about 15 minutes, or until the rice is almost cooked.
9. 9.
   Remove the lid and arrange the cooked chorizo slices on top of the rice.
10. 10.
    Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the rice is fully cooked and the top is slightly crispy.
11. 11.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Chorizo — Choose a high-quality chorizo with a good balance of smokiness and spiciness. If you prefer a milder flavor, opt for a sweet chorizo instead of a spicy one.

Tips & Tricks

• For a vegetarian version, you can substitute the chorizo with plant-based sausage or smoked tofu for a smoky flavor.
• Feel free to add other roasted vegetables such as zucchini or eggplant for additional flavor and variety.
• To enhance the smoky flavor, you can use smoked paprika instead of regular paprika.
• Make sure to use an oven-safe skillet or paella pan that can withstand high temperatures.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Arroz al Forn hot, straight from the oven. Garnish with fresh parsley or cilantro for a pop of color and freshness. It pairs well with a simple green salad or crusty bread.

Presentation advice

To make the dish visually appealing, arrange the chorizo slices on top of the rice in an attractive pattern. Sprinkle some paprika or fresh herbs on top for an extra touch of color.