2 tbsp extra virgin olive oil
2 chorizo sausages, diced
1 spanish onion
2 garlic cloves, finely chopped
1 tsp paprika
1 red capsicum, halved lengthways, deseeded and sliced
2 cups short grain (Arborio) rice
1/2 cup dry white wine
2 cups salt reduced vegetable stock
400g can whole peeled tomatoes, chopped
250g (punnet) cherry tomatoes, halved
Large handful of pitted kalamata olives, halved
Salt and ground black pepper
Handful rocket leaves, trimmed
- Heat oil in a large deep non-stick frying pan over medium heat. Add chorizo, onion, and garlic and cook, stirring often until onion is translucent. Stir in paprika and capsicum and cook for 1 min. Add rice and cook for 2-3 min or until rice begins to turn white.
- Stir in wine and cook for 1 min. Stir in stock and canned tomatoes. Bring to the boil, reduce heat to a simmer and cook, uncovered and stirring occasionally for 15- 20 min until rice is tender. Stir in cherry tomatoes in last few mins of cooking.
Season with salt and pepper to taste. Toss through olives, sprinkle with rocket leaves and serve.