Spanish Artichoke and Chorizo Skillet over Saffron Rice
A one-pan Spanish-inspired lunch featuring salty chorizo, briny artichokes, and aromatic saffron rice. The skillet delivers a punch of paprika and lemon brightness with a comforting starch, perfect for a quick, flavorful solo meal.
- Prep Time: 10 min
- Cook Time: 20 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 1/2 cup long-grain white rice
- 2 cup water
- 2 pinch saffron threads
- 2 tsp olive oil
- 4 oz chorizo, sliced
- 2 cup canned artichoke hearts, drained and quartered
- 2 1/2 small red bell pepper, sliced
- 2 garlic clove, minced
- 2 1/4 tsp smoked paprika
- 2 Salt to taste
- 2 Lemon wedge for finish
Instructions
- Rinse rice; simmer with water, saffron, and a pinch of salt until tender, about 15 minutes, light steam on top.
- In a skillet, heat olive oil; sauté chorizo 2 minutes until browned and脂 releasing oil, add garlic and paprika 30 seconds.
- Add artichokes and peppers; cook 3–4 minutes until heated and slightly caramelized, stir gently.
- Fold in the cooked saffron rice; warm through, adjust salt, squeeze lemon, and plate with a bright finish.
Chef’s Pro Tips
- Toast saffron in oil for deeper color and aroma.
- Add a splash of white wine with artichokes for acidity if available.
- Finish with a light drizzle of olive oil for shine.
Serving Suggestions
Serve with a simple greens salad and a slice of crusty bread to complete the meal.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 22 |
| carbs | 62 |
| fat | 18 |
| fiber | 6 |
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