Spanish baked rice with chorizo and chickpeas from Food52

  • Arborio rice
  • Spanish chorizo sausages
  • Show all ingredients...

  • EYB Comments

    Can substitute raisins for currants, and carnaroli rice or Spanish paella rice for Arborio rice. See recipe for vegetarian variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute raisins for currants, and carnaroli rice or Spanish paella rice for Arborio rice. See recipe for vegetarian variation.

  • wkhull on March 07, 2023

    This was amazing, however based on EYB community comments (thank you!), I decided to add some things. I used homemade slow cooked chickpeas instead of canned and a really tasty chorizo. To up the veggie content but make things complicated, I threw in a can each of spinach (yes, canned spinach) and jackfruit. At the end of the cook time, I took out the garlic head, squeezed out the cloves and pureed it with just enough water to get it to mix, and then returned it to the rice mix. Delicious. Tastes better the next day.

  • FJT on April 03, 2019

    This was tasty enough, but if it hadn’t been for the currants (well, I used sultanas) it would have been quite boring; by which I mean there wouldn’t have been any variation in flavours. I used carnaroli rice and it was cooked at about 25 mins, but the garlic really wasn’t properly roasted at that point. Texturally I think this needs something else as well.

  • etcjm on March 17, 2019

    Would be great to feed a crowd. Makes a lot so I'll need to adjust next time, even with 5 eating we had leftovers for 3 days... I agree with rutabaga even more garlic would be good. My daughter requested more chorizo (and less chickpeas) as well! I didn't add currants.

  • Rutabaga on January 07, 2019

    This dish has excellent flavor (although my husband seemed to think it would be better with cheese). I used vegan chorizo (which made for a very satisfying vegan dinner), added some extra olive oil, and also used two cans of chickpeas. I had no currants, so left them out. It baked in about 35 minutes in a four-quart dutch oven. Next time, I would use two heads of garlic, as I wished we had more roasted garlic to add to the finished dish!

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