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A paella-like rice dish but much easier to make, to accompany the lamb. You do
not need another vegetable.
2 tbsp (25 mL) olive oil
1 cup (250 mL) chopped onion
1⁄2 cup (125 mL) chopped chorizo
1 tbsp (15 mL) chopped garlic
2 cups (500 mL) Spanish or Arborio rice
1 tsp (5 mL) smoked Spanish paprika
Salt and freshly ground pepper
1⁄2 tsp (2 mL) saffron
5 to 6 cups (1.25 to 1.5 L) hot chicken stock
4 cups (1 L) chopped Swiss chard leaves
1⁄2 cup (125 mL) chopped green onions
Lemon wedges
Heat oil in a large skillet or sauté pan
over medium heat. Add onion and chorizo and
stir-fry for 5 minutes or until softened.
Stir in garlic and cook another minute or
until softened. Stir in rice and toss with
oil. Add paprika and season with salt and
pepper to taste. -
Combine saffron and hot stock. Pour in 5
cups (1.25 L) hot stock and bring to boil.
Reduce heat to simmer and cook for 15
minutes or until rice is mostly tender. Stir
in Swiss chard, pushing it into the rice,
adding extra 1 cup (250 mL) stock if needed.
Cook another 5 minutes, stir in green onions
and remove from heat. Cover and let sit 10
minutes before serving. Surround with lemon
wedges and serve.
Serves 6
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