Spanish-Style Red Rice With Chorizo And Fried Egg

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and finely dice

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced pepper, chopped garlic and half your diced chorizo (save the rest for later!) to the pan, then cook for 3-4 min or until the pepper is starting to soften

Once softened, add your ground smoked paprika, ground cumin, chilli flakes (can't handle the heat? Go easy!) and tomato paste and cook for 2-3 min or until fragrant

Tip: Add a drizzle of oil if the pan looks a little dry

Stir your chicken stock mix and white long grain rice into the pan

Add 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Tip: Add a splash of water if the rice is not fully cooked or the mixture is looking a little dry

Meanwhile, chop your coriander finely, including the stalks

Drain your sweetcorn

Once the rice is nearly cooked, heat a separate large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the remaining diced chorizo and cook for 4-5 min or until crisped

Reduce the heat to medium-low, crack your egg[s] into the same pan and cook, covered, for 2-3 min or until done to your liking

Once the rice is cooked, add the drained sweetcorn, chopped coriander, the juice of half your lime[s] and a pinch of salt and give everything a good mix up – this is your Spanish-style red rice