Tomato and pea arroz

Name: Tomato and pea arroz
Cook time: 20 min
Yield: 2

with non-chorizo and black garlic aioli

Ready in around 20 mins

RECIPE FACT:

Did you know arroz is the Spanish name for rice?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel and finely slice the red onion. Remove the non-chorizo sausages from its packaging and dice into 2 cm cubes. Finely chop the curly parsley discarding the stalks and set aside.
2. TO COOK THE ONION AND CHORIZO:

Place a non-stick frying pan with oil over a medium heat. Once hot, add the onion and chorizo and cook for 5-6 mins stirring occasionally or until chorizo is crispy around the edges. Open the bag of steamed brown and wild rice squeezing gently on the bag to break up any large clumps.
3. TO FINISH THE TOMATO SOFRITO PAELLA:

Add the rice and baby spinach to the pan and cook for 1-2 mins. Pour in the tomato sofrito sauce with the peas, season with salt and pepper and cook for 1-2 mins.
TO SERVE:

Spoon tomato sofrito paella into bowls. Dollop with black garlic aioli, sprinkle with toasted almonds and parsley.