Arroz de Montaña with Chorizo and Mushrooms

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7oz) chorizo, sliced 200g (7oz) chorizo, sliced
• 200g (7oz) mushrooms, sliced 200g (7oz) mushrooms, sliced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet or paella pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the sliced chorizo and mushrooms, cook until the chorizo is slightly browned and the mushrooms are tender.
4. 4.
   Stir in the smoked paprika, dried thyme, and dried oregano, cook for another minute to release the flavors.
5. 5.
   Add the Arborio rice to the pan, stirring well to coat the grains with the spices and oil.
6. 6.
   Pour in the chicken or vegetable broth, season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and cover the pan.
8. 8.
   Simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
9. 9.
   Remove from heat and let it rest for a few minutes before fluffing the rice with a fork.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Chorizo — Choose a good quality chorizo with a smoky flavor for the best results.
• Mushrooms — Use fresh mushrooms such as cremini or button mushrooms for a delicious earthy taste.

Tips & Tricks

• For a spicier kick, use spicy chorizo instead of regular chorizo.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Customize the dish by adding vegetables like bell peppers or peas.
• Use a wide, shallow pan or a paella pan for the best results.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch.

Serving advice

Serve Arroz de Montaña as a main course accompanied by a fresh green salad or crusty bread. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Present the Arroz de Montaña in a large serving dish, garnished with fresh parsley. The vibrant colors of the chorizo and mushrooms against the golden rice will make for an appetizing presentation.