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Ingredients
Spanish Rice with Chorizo, Cockles and Eggs
- Ingredients
- 2 Red Bell pepper
- 6 shallots
- 200 grams Chorizo
- 400 grams Chicken breasts
- 150 grams canned Cockle
- 3 sprigs flat leaf parsley
- 4 Tbsps olive oil
- 2 sm cans Saffron about 0.1 g (a couple of strands)
- 300 grams Long grain rice
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- 150 milliliters dry white wine
- 6 eggs
Rinse the bell peppers, remove the ribs and seeds and dice. Peel and dice the shallots. Cut the chorizo into slices. Rinse the chicken breast fillet, pat dry and cut into small cubes. Drain the cockles in a colander. Rinse the parsley, pat dry and finely chop the leaves.
Heat the olive oil in a large, ovenproof pot. Sauté the bell peppers, shallots, chorizo and chicken until browned. Add the saffron and rice and stir to combine. Season with salt, pepper and paprika. Pour in the white wine and enough water so that the rice is barely covered. Cover and cook for about 20 minutes over medium-low heat. The rice should have absorbed all of the liquid and be al dente. Preheat the oven to 200°C (approximately 400°F).
Mix the cockles into the pot. Beat the eggs, season with salt and pepper and pour over the rice. Bake for about 20 minutes, until thickened. Garnish with fresh parsley.
(Percentage of daily recommendation)
| Calorie | 836 cal. | (40 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |