Chorizo with Saffron Rice

Ingredients

2 Tbsp Butter
1 Onion finely chopped
2 Chorizo Sausages
1 Cup Longrain Rice (Basmati or Jasmine rinsed and drained)
1 Cup Chicken Stock
1 Tbsp Saffron Threads (soaked in 1 tbsp hot water)
100g Grilled Peppers
¼ cup shelled Pistachio Nuts
Sea Salt
½ Cup Natural Yoghurt
2 Tbsp chopped Continental Parsley

Method

Preheat oven to 180C.
Heat the butter in an ovenproof casserole dish that has a lid. Add the onion and cook for 2 minutes or until soft. Add one chorizo roughly chopped and stir then after a minute or so add the rice and stir to coat. Pour in chicken stock (this should cover rice by about a 1cm) saffron and water and bring to the boil. Remove from heat, place lid on pan and place in oven for 10 minutes. Meanwhile slice remaining chorizo thinly and grill on griddle or pan fry until browned on both sides. Remove rice from oven and sprinkle top of dish with chorizo, peppers and nuts and return to oven for another 5 minutes or so until the rice is tender. Remove from oven, season to taste and drizzle with yoghurt and sprinkle with chopped parsley.

Serve straight from the pan and enjoy.