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Nutrition: per serving

  • kcal275
  • fat9g
    low
  • saturates2g
  • carbs32g
  • sugars7g
  • fibre0g
  • protein15g
  • salt2.41g

Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Heat the oil, fry the chorizo for a few mins until slightly crisp, then scoop out, leaving the oil behind. Add the leeks and half the garlic; cook for 5 mins until soft. Pour in the sherry, beans and stock. Season, then bubble for 5 mins.

  • step 2

    Meanwhile, blitz the bread to coarse crumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish, stir in the chorizo and scatter over the crumbs. Bake for 10 mins until golden, then serve with crusty bread.

RECIPE TIPS
FOR A SIMPLE, SPICY ONE-POT

CHORIZO & LEEK RICE POT

Fry the chorizo, leeks

and garlic, then add 300g basmati rice to the pan

with the sherry, beans and approx 600ml stock,

or enough to just cover the rice. Cover, bring to the

boil, then simmer for about 20 mins or until all

the liquid has been absorbed and the rice is fluffy.

Recipe from Good Food magazine, November 2008

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A star rating of 4.4 out of 5.24 ratings
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