Chorizo Smoked Paprika Fried Rice

Fried rice with smoky chorizo, pimentón, saffron, and chilled long-grain rice for a bold Spanish-style skillet meal in about 35 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 cups long-grain white rice cooked chilled
• 6 oz chorizo cured raw
• 3 large eggs
• 1 medium onion
• 3 cloves garlic
• 1 medium red bell pepper
• 1 tsp smoked paprika
• 0.25 tsp saffron threads
• 2 tbsp olive oil
• 0.25 cup parsley
• 0.5 tsp salt

Cooking instructions

1. In a small mortar, grind the saffron threads with a pinch of salt. Mix the ground saffron into 1 tablespoon of olive oil and set aside to infuse.
2. Dice the onion and red bell pepper into 1/2-inch pieces. Mince the garlic and roughly chop the parsley. Slice the chorizo into small rounds.
3. Heat a large skillet or wok over medium-high heat. Add the chorizo slices and cook until the fat renders and the edges crisp, about 4 minutes. (about 4 min)
4. Add the onion and red bell pepper to the skillet with the chorizo. Sauté until the vegetables are softened and slightly charred, about 5 minutes. (about 5 min)
5. Stir in the minced garlic and smoked paprika, cooking until fragrant, about 1 minute. (about 1 min)
6. Push the vegetable and chorizo mixture to the sides of the skillet. Crack the eggs into the center and scramble gently until just set, about 2 minutes. (about 2 min)
7. Add the chilled rice to the skillet, breaking up any clumps with a spatula. Toss everything together over high heat until the rice is hot and well-coated with the chorizo fat, about 5 minutes. (about 5 min)
8. Drizzle the saffron-infused olive oil over the rice and stir to combine. Season with additional salt to taste. Remove from heat and stir in the chopped parsley before serving. (about 3 min)