Chorizo Rice

Directions

1. 1
   Remove the chorizos from the tin and set aside the lard.
2. 2
   Heat the stock in a pan.
3. 3
   In a paella pan, heat the lard (or use a drizzle of oil if using fresh chorizo). Fry the onion and peppers on a low heat until soft.
4. 4
   Stir in the garlic and peas.
5. 5
   Add the chorizos and cook gently until brown and their juice is released.
6. 6
   Add the tomatoes and stir well.
7. 7
   Sprinkle on the rice. stir and add the hot stock. Add salt to taste.
8. 8
   Leave to cook on low for 20 minutes or until the rice is done 'al dente' or to taste. If necessary, add a little more hot stock.
9. 9
   Serve immediately.