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Categories:
olive oil yellow onion garlic Spanish chorizo bomba rice saffron bay leaf dry sherry water heavy cream goat cheese kosher salt manchego cheese fresh chives
Viewed: 10 - Published at: 8 years agoIngredients
- 1/4 cup olive oil
- 3/4 cup yellow onion, diced
- 2 garlic cloves, minced
- 2 cups spanish chorizo, diced
- 1 1/2 cups bomba rice
- 1 pinch saffron
- 1 bay leaf
- 1/2 cup dry sherry, preferably Manzanilla
- 4 cups water
- 1 cup heavy cream
- 2 cups soft spanish goat cheese, coarsely grated
- kosher salt, to taste
- 1 1/2 cups manchego cheese, grated
- 2 tablespoons fresh chives, chopped
Method
- Preheat a broiler.
- In a large saute pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5-6 minutes.
- Increase the heat to medium-high, add the chorizo and cook for 2-3 minutes.
- Add the rice, saffron, and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
- Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes.
- Add the cream and cook, stirring, for 3 minutes. Remove from the heat.
- Fold in the goat cheese and season with salt.
- Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top.
- Broil until the cheese is golden brown, about 8 minutes.
- Let rest for 5-10 minutes. Garnish with chives.
