Spanish Chorizo and Saffron Fried Rice

Name: Spanish Chorizo and Saffron Fried Rice
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: ½ tsp (½ g) saffron threads, lightly crumbled between your fingers; 3 tbsp (45 ml) hot water, just off the boil; 4 cups (650 g) cooked long-grain white rice, cold, day-old; 6 oz (170 g) dry-cured Spanish chorizo, casing removed, cut into ¼-inch (6 mm) dice; 1 tbsp (15 ml) extra-virgin olive oil; 2 whole (100 g) large eggs, beaten with a pinch of salt; 1 medium (150 g) yellow onion, cut into ¼-inch (6 mm) dice; 1 medium (150 g) red bell pepper, seeded, cut into ¼-inch (6 mm) dice; 3 cloves (15 g) garlic, finely minced; 2 tsp (5 g) smoked paprika (pimentón de la Vera); 2 tbsp (30 ml) dry sherry (fino or manzanilla); 1 cup (135 g) frozen peas, thawed under cool running water and drained; kosher salt, to taste, start with ¼ teaspoon (chorizo is salty); black pepper, freshly ground, to taste; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 1 whole (60 g) lemon, cut into 4 wedges

From the MyKitchenBank Kitchen

Day-old rice is fried in paprika-red chorizo fat, then perfumed with saffron, sherry and sweet peppers. It's a fast, golden one-pan supper that tastes like a cross between paella and takeout fried rice.

Prep: 15 min
Cook: 22 min
Wait: 10 min
Total: 47 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

For the saffron water
½ tsp (0.5 g) saffron threads, lightly crumbled between your fingers
3 tbsp (45 ml) hot water, just off the boil
For the fried rice
4 cups (650 g) cooked long-grain white rice, cold, day-old
6 oz (170 g) dry-cured Spanish chorizo, casing removed, cut into ¼-inch (6 mm) dice
1 tbsp (15 ml) extra-virgin olive oil
2 whole (100 g) large eggs, beaten with a pinch of salt
1 medium (150 g) yellow onion, cut into ¼-inch (6 mm) dice
1 medium (150 g) red bell pepper, seeded, cut into ¼-inch (6 mm) dice
3 cloves (15 g) garlic, finely minced
2 tsp (5 g) smoked paprika (pimentón de la Vera)
2 tbsp (30 ml) dry sherry (fino or manzanilla)
1 cup (135 g) frozen peas, thawed under cool running water and drained
To finish
kosher salt, to taste, start with ¼ teaspoon (chorizo is salty)
black pepper, freshly ground, to taste
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
1 whole (60 g) lemon, cut into 4 wedges

Equipment (6)

14-inch (35 cm) carbon steel wok or 12-inch (30 cm) large skillet
Small heatproof bowl or cup for the saffron
Wooden spoon or wok spatula
Chef's knife and cutting board
Mixing bowl for the beaten eggs
Plate to hold the chorizo and eggs

Steps

Before you start

Use cold, day-old cooked rice (about 1⅓ cups / 265 g raw long-grain rice, cooked and refrigerated uncovered or in a shallow container for at least 8 hours). Freshly cooked rice turns mushy.
Buy dry-cured Spanish chorizo, the firm, sliceable sausage. Do not use soft, raw Mexican chorizo; it behaves differently and the quantities won't work.
Start the saffron steeping first, since it needs 10 minutes while you chop.
Have everything diced and measured before turning on the heat. The stir-fry moves fast.

1
Steep the saffron
- Put the crumbled saffron in a small heatproof cup and pour over the 3 tablespoons (45 ml) hot water.
- Set aside for at least 10 minutes while you prep.
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Ready when: The water is deep orange-gold and smells floral.
Tip: Crushing the threads first extracts more flavor and color from a small amount.
2
Prep the vegetables
- Dice the chorizo, onion and red pepper into ¼-inch (6 mm) pieces and mince the garlic.
- Chop the parsley, cut the lemon into wedges and beat the eggs with a pinch of salt.
- Set everything within reach of the stove.
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Ready when: All pieces are a similar small size so they cook evenly.
3
Loosen the rice
- Tip the cold rice into a large bowl.
- With damp fingertips, break up any clumps until the grains are separate and no lumps larger than a grape remain.
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Ready when: The grains fall apart freely when you lift a handful.
Tip: Do this before cooking. Breaking up clumps in the hot pan crushes the grains.
4
Render the chorizo
- Heat the wok or large skillet over medium heat for 1 minute.
- Add the olive oil and chorizo and cook, stirring often, for 5 to 6 minutes until the chorizo has released its fat and the edges are crisp and browned.
- Move the chorizo to a plate with a slotted spoon, leaving all the red fat in the pan.
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Ready when: Chorizo is crisp at the edges and the pan has about 3 tablespoons of bright red fat.
Tip: If the chorizo starts to scorch before it releases fat, lower the heat slightly.
5
Scramble the eggs
- Raise the heat to medium-high.
- Pour in the beaten eggs and stir gently with a spatula for 30 to 45 seconds, until just set into soft curds.
- Slide them onto the plate with the chorizo.
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Ready when: Eggs are set with no visible liquid (160°F / 71°C); they finish cooking later.
Tip: Take them out while still slightly glossy, or they turn rubbery when re-heated in the rice.
6
Soften the vegetables
- Add the onion and red pepper to the fat left in the pan and cook, stirring often, for 4 to 5 minutes until the onion is translucent and the pepper has softened and picked up a few browned spots.
- Stir in the garlic and smoked paprika and cook for 30 seconds, stirring constantly.
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Ready when: Onion is soft and translucent; the garlic and paprika smell fragrant, not bitter.
Tip: Paprika burns fast. If the pan looks dry or it smells acrid, add a splash of the saffron water immediately.
7
Fry the rice
- Add the loosened rice to the pan and spread it out.
- Let it sit undisturbed for 30 seconds, then toss and press it against the hot surface.
- Continue for 4 minutes total, until the rice is hot, evenly red-gold from the paprika, and the grains look dry and slightly toasted.
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Ready when: Rice is steaming hot, separate, and lightly toasted, with a few crisp grains.
Tip: Don't overcrowd the pan. If your skillet is small, fry the rice in two batches.
8
Add saffron and sherry
- Pour the sherry around the edge of the pan and stir for 30 seconds as it sizzles away.
- Drizzle in the saffron water, including the threads, and toss for 1 to 2 minutes until the rice has turned golden and the liquid has been fully absorbed.
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Ready when: No liquid pools in the pan and the rice is evenly golden with no pale patches.
Tip: Drizzle the saffron water over different areas, not in one spot, for even color.
9
Fold in and serve
- Return the chorizo and eggs to the pan, breaking up the eggs.
- Add the peas and toss for 2 minutes until the peas are hot and everything is combined.
- Taste, then season with salt and pepper.
- Remove from the heat, stir in the parsley, and serve immediately with lemon wedges for squeezing over.
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Ready when: Peas are bright green and hot; the rice tastes seasoned throughout.
Tip: Season only at the end. The chorizo and sherry add salt, and it is easy to oversalt early.

Good to know

Tips

Cold rice is the key: its surface is dry, so the grains fry and toast instead of steaming into a paste.
Use smoked Spanish paprika (pimentón), not regular or hot paprika, for the signature flavor. Sweet (dulce) is best for a family-friendly dish.
Let the rice sit undisturbed for a few seconds at a time against the hot pan. That contact gives a toasted flavor, like the socarrat in paella.
Brands of chorizo vary a lot in saltiness, so always taste before adding any salt.

Make ahead

"Cook the rice up to 3 days ahead and refrigerate it in a shallow container. Dice the chorizo, onion and pepper up to 1 day ahead and keep them covered in the fridge."

Storage & reheating

"Room temperature: no more than 1 hour. Fridge: cool quickly, then keep in an airtight container for up to 3 days. Freezer: up to 2 months in a freezer-safe container. Reheat in a skillet over medium heat with a splash of water for 3 to 5 minutes, stirring, until steaming hot throughout (165°F / 74°C). Reheat rice only once."

Substitutions

saffron threads → ½ teaspoon ground turmeric. Gives similar color but a more earthy flavor; add it with the paprika instead of steeping it.
dry sherry (fino or manzanilla) → dry white wine or chicken stock. Use the same amount; stock is less sharp.
dry-cured Spanish chorizo → smoked kielbasa or andouille. Add 1 extra teaspoon of smoked paprika and an extra tablespoon of olive oil, as they release less flavored fat.
frozen peas → edamame or chopped green beans. Use the same amount; fresh green beans need 2 extra minutes of cooking.