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dirty rice in a cast iron pan with a wooden spoon with a brown tea towel wrapped around the pan handle
Itamar Srulovich and Sarit Packer

Summer Dirty Rice – Chorizo, Capers, Tomato, and Chilli

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 300 g / 10 ½ oz raw cooking chorizo. diced into large cubes
  • 2 red onions peeled and cut in large dice (about 200g/7oz)
  • 4 garlic cloves peeled and halved
  • 8 large sage leaves roughly chopped
  • 1 red chilli sliced (use less if the chorizo is spicy)
  • 360 g/13oz mixed seasonal tomatoes large ones diced, small ones halved
  • 1 small bunch of coriander cilantro, roughly chopped (about 20g/¾oz)
  • 2 tsp flaky sea salt kosher salt
  • plenty of freshly ground black pepper
  • 250 g/9oz baldo bomba or other paella rice
  • 30 g/1oz capers
  • 350 ml/12fl oz boiling water

Method
 

  1. Heat a large deep skillet or wide saucepan on a low heat and add the chorizo without any oil.
  2. Cook for about 7–8 minutes, stirring occasionally, so the oil starts to come out of the chorizocubes and they colour all over.
  3. Add the onions, garlic, sage and chilli and fry for 2 minutes.
  4. Stir in the chopped mixed tomatoes, coriander, salt and pepper, cover the pan and simmer for 12 minutes, stirring a couple of times, until some of the tomato pieces have collapsed a little.
  5. Add the rice and capers and stir well to coat. Pour over the boiling water, cover the pan and cook on a low heat for 12 minutes. Turn the heat off, but don’t move the pan or uncover for another 12 minutes.
  6. Finally uncover, fluff up the rice and serve.