Marsala chorizo pan

Name: Marsala chorizo pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small onion; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 1 jar (0.1 g) ground saffron; 200 g Long grain rice; 800 ml Vegetable broth (instant); 200 g French beans; 1 yellow and red pepper; 1/2 bunch Spring onions; 200 g Chorizo sausage; 5 TABLESPOONS Marsala Wine; 1 TABLESPOON Sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small onion
2 Garlic cloves
4 TABLESPOONS Olive oil
1 jar (0.1 g) ground saffron
200 g Long grain rice
800 ml Vegetable broth (instant)
200 g French beans
1 yellow and red pepper
1/2 bunch Spring onions
200 g Chorizo sausage
5 TABLESPOONS Marsala Wine
1 TABLESPOON Sugar

Directions

1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a large pan. Fry the onions, saffron, garlic and rice in it. Deglaze with stock, bring to the boil and cook for about 25 minutes.
2
Clean, wash and cut the beans into pieces and cook them in boiling salted water for about 12 minutes. Peppers clean, wash and cut into pieces. Leek onions clean, wash and cut into pieces. Cut sausage into slices.
3
Heat 1 tablespoon of oil in a frying pan. Brown the bell peppers and spring onions in it. Deglaze with Marsala. Drain the beans, let them drain and add to the paprika. Add vegetables to the rice and cook for about 5 minutes.
4
Heat 1 tablespoon of oil. Fry the sausage briefly and sprinkle the sugar over it. Fold the sausage into the rice. Season everything again.