½ tsp saffron threads
2 tsp olive oil
1 onion, finely diced
2 chorizo sausages, sliced into rounds
1 red capsicum, diced
1 clove garlic, finely chopped
2 cups basmati rice, rinsed
4 cups chicken stock
1 cup peas
1 Riverview Farm Roast Pork, diced (meat only)
½ bunch continental parsley, roughly chopped, plus extra to serve
sea salt & black pepper
Place the saffron in a small bowl and pour over ¼ cup of hot water. Set aside to steep.
Meanwhile, heat oil in a large non-stick fry pan fitted with a lid over medium heat. Cook onion and chorizo for 5-7 minutes until the onion is soft and the chorizo is caramelized
Add the capsicum and garlic and cook for a further 2 minutes.
Add the rice and stir to coat, then add the stock, saffron and its water, and season with salt and pepper
Bring to a low simmer, cover with a tight-fitting lid and cook for 5 minutes
Remove the lid, scatter over peas and pork, replace the lid and cook for a further 5 minutes until rice is tender
Turn off the heat and leave to stand, covered, for 10 minutes to allow excess steam to be absorbed and for the rice to be nice and fluffy.
Sprinkle with parsley and toss with a fork to combine then serve.