Spanish Rice Pan with Chorizo and Eggs

Name: Spanish Rice Pan with Chorizo and Eggs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Europe, Spanish
Ingredients: 2 red bell peppers; 6 shallots; 200 g chorizo; 400 g chicken breast fillet; 150 g natural mussels (canned); 3 sprigs flat‑leaf parsley; 4 tbsp olive oil; 2 sachets saffron (0.1 g each); 300 g long‑grain rice; Salt; pepper (ground); 1 tsp Sweet paprika powder; 150 ml dry white wine; 6 Eggs

Prep: 20min

| Servings: 4 | Cook: 40min

Spanish rice pan with chorizo and eggs is a recipe with fresh ingredients from the Rice category. Try this and other recipes from Spoonsparrow!

Ingredients

2 red bell peppers
6 shallots
200 g chorizo
400 g chicken breast fillet
150 g natural mussels (canned)
3 sprigs flat‑leaf parsley
4 tbsp olive oil
2 sachets saffron (0.1 g each)
300 g long‑grain rice
Salt
pepper (ground)
1 tsp Sweet paprika powder
150 ml dry white wine
6 Eggs

Instructions

1.
Wash the bell peppers, halve them, deseed and dice. Peel and chop the shallots. Slice the chorizo. Wash the chicken breast fillet, pat it dry with paper towels and cut into small cubes. Drain the mussels in a sieve. Wash the parsley, shake off excess water and finely chop the leaves.
2.
Heat the olive oil in a large oven‑proof skillet over medium heat. Sauté the pepper cubes, shallots, chorizo and chicken until lightly browned. Add saffron and rice, stir to toast, then season with salt, pepper and paprika powder. Deglaze with white wine. Pour enough water so that the rice is just covered. Cover and simmer on low for about 20 minutes until the rice has absorbed all liquid and is al dente. Preheat the oven to 200 °C (392 °F) with top and bottom heat.
3.
Remove the skillet from the stove, lift the mussels into the rice. Beat the eggs and season with salt and pepper. Pour the eggs over the rice and bake in the preheated oven for about 20 minutes until set. Sprinkle with parsley before serving.