Step-by-Step Instructions

1. 1.Cook the Chorizo

   Heat 1 tablespoon of olive oil in a large heavy-based saucepan over medium heat. Add 5 sliced chorizo sausages and cook, stirring occasionally, for 4-5 minutes until golden brown. Transfer the cooked chorizo to a bowl and set aside.

2. 2.Sauté Aromatics and Spices

   Add a little more olive oil to the same pot. Add 2 chopped brown onions, 2 cloves of crushed garlic, 2 teaspoons of paprika, 1 teaspoon of ground cumin, and 1 chopped red chili (with seeds removed). Stir together and cook for about 2 minutes over medium heat, or until the onions have started to soften.

3. 3.Add Rice and Chorizo

   Add 2 cups of basmati rice to the pot and stir to combine with the onion and spice mixture. Return the cooked chorizo sausages to the pot.

4. 4.Simmer the Pilaf

   Pour in 4 cups (1 liter) of chicken stock. Give everything a big stir and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and allow it to simmer for 10 minutes.

5. 5.Rest and Finish

   After 10 minutes, remove the pot from the heat, keeping the lid on, and let it stand for 5 minutes. Season the pilaf with salt and pepper to taste. Add freshly chopped parsley and give it one last big stir.

6. 6.Serve

   Serve the chorizo pilaf immediately.