Sophie Michell's Saffron, chorizo and green olive pilau


Serves 4

100ml olive oil
1 medium brown onion, diced
4 cloves garlic, crushed
400g crumbled raw chorizo
400g of short grain rice like paella rice or Vialone nano
100ml white wine
400ml of chicken stock
1 large pinch of saffron
100g large green olive pitted
50g preserved lemons, cut into strips with the centre cut out and discarded.
1 small handful of flat leaf parsley


Take a heavy bottom, deep frying pan,  add the olive oil and  heat it up. Add the onions, garlic, and chorizo, fry for about 10 minutes until the onions are  translucent and the fat is coming out of the Chorizo. Then add the rice, stir to coat the grains with the oil and then add the wine, saffron and stock. N.B. Great tip is to heat the stock up separately and add the saffron to it, then it’s amazing colour and taste flavours the whole dish.
Add the lemons, olives, stir once and then cover with a piece of greaseproof paper. Cook for about 30 minutes until, the liquid has absorbed. Take off the heat, then stir through the chopped parsley, check the seasoning and serve. I like to have this with a crisp green salad with a garlic dressing.