Recipe: Saffron rice with chorizo

I don’t really watch cooking shows on TV as much as I used to. There was a real hype a couple of years ago and it escalated into a overdosis of chefs and wannabe chefs on the screen. In Belgium, only the best shows survived and I still watch some of them. Whilst swapping channels, I came across Belgian chef Jeroen Meus who was making something that looked so good, I immediately downloaded the recipe and tried it the day after.

This recipe is for baked haddock with saffron and chorizo rice. We are not the biggest fans of fish, so I substituted the fish for veggie steak. Yes, I know, why go veggie when you’ve got chorizo in your rice, but hey, eating less meat is already something. 😉

This is the finished result:

saffron chorizo rice


The colors were amazing, but so were the flavors, so this is rapidly becoming one of my favorite dishes. And I just love the taste of chorizo in that rice.

Your shopping list for 2 (who will be eating generously again):

  • haddock or a meat or veggie substitute
  • 75g chorizo (not the slices, but a whole sausage)
  • 150g rice
  • 4 dl vegetable stock
  • 1 thick carrot
  • 1 stem of green celery
  • 1 stem of leek
  • 1 shallot
  • a lemon
  • half a capsule of saffron
  • some turmeric powder
  • olive oil
  • butter
  • pepper and salt to taste
  • some baking paper, cut up to fit the inside of your Staub pot

Your modus operandi:

  • cut up the chorizo into little cubes and dice the shallot
  • cut up the stem of celery (discard the leafy section) into two or three long pieces and cube them into a brunoise
  • do the same with the leek and carrot
  • heat up a bit of olive oil in your Staub and add te chorizo cubes on a medium heat
  • add the shallots and turn down the heat even more
  • add the leek, carrot and celery to the mix and let them soften
  • add the saffron and the turmeric – turmeric is cheaper than saffron, so use this spice to enhance the yellow color
  • add the rice and stir it around gently
  • pour over all the vegetable stock
  • cover it all with some baking paper, press it well on top of the rice dish and let it all gently stew for around 10 minutes – this should be the cooking time of your rice (if it’s longer, add some more minutes to your cooking time, but check and add stock if necessary)
  • when your rice is done, press some fresh lemon juice on top, add some butter and season to taste with pepper and salt
  • stir gently
  • bake your haddock or whatever you’ve decided upon as a substitute
  • serve a generous portion of the saffron rice, top with your fish, meat or vegetarian alternative and serve

You can also add some rucola salad to your dish if you prefer something on the side. Bon appétit!

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