Chorizo rice in a baking dish in the Air Fryer
Spicy Spanish chorizo baked together with rice, smoked paprika, chopped tomatoes and stock in one baking dish. The air fryer gives a lightly toasted top and tender, flavourful rice without you having to stand over the stove.
Equipment
- 1 Air fryer
- 1 Oven-safe dish Must be able to stand freely in the basket
- 1 Cutting board
- 1 Knife
- 1 Aluminum foil Used to cover the dish during baking
Ingredients
Chorizo and vegetables
- 250 g Spanish chorizo Sliced about half a centimetre thick
1 pcs onion Finely chopped
2 clove garlic Finely chopped
1 pcs red bell pepper Diced
2 tbsp olive oil
Rice, spices and liquid
- 300 g long-grain rice E.g. basmati
2 tsp smoked paprika- 1 tsp ground cumin
0.5 tsp chilli flakes
400 g chopped tomatoes 1 tin- 5 dl chicken stock Warm
1 tsp salt
0.5 tsp black pepper Freshly ground
To serve
- 15 g flat-leaf parsley Roughly chopped
1 pcs lemon In wedges
Instructions
Preparation
- Cut 250 g Spanish chorizo into slices about half a centimetre thick. Finely chop 1 pcs onion and 2 clove garlic, and dice 1 pcs red bell pepper.
- Preheat the air fryer to 180 °C fan. Choose a baking dish that can stand freely in the basket, so the air can circulate all the way around.
- Put the chorizo, onion, garlic and pepper into the baking dish, and toss it all with 2 tbsp olive oil.
Cooking in the air fryer
- Place the dish in the air fryer and bake at 180 °C for 8 minutes, until the chorizo has released its red oil and the onions are soft. Stir once during cooking.
- Stir 300 g long-grain rice, 2 tsp smoked paprika, 1 tsp ground cumin and 0.5 tsp chilli flakes into the dish, so the rice is coated in the spiced oil. Add 400 g chopped tomatoes and 5 dl chicken stock, and season with 1 tsp salt and 0.5 tsp black pepper.
- Cover the dish tightly with aluminium foil, lower the temperature to 170 °C and bake for 30 minutes. Stir after 15 minutes, so the rice cooks evenly and doesn't stick to the bottom.
- Remove the foil and bake for a further 5 minutes at 170 °C, until the liquid has been absorbed and the top is lightly toasted. Check that the rice is tender — if it needs a little longer, add 2-3 tbsp water and bake for 5 more minutes.
Serving
- Let the dish rest covered for 5 minutes, so the rice can steam a little more. Fluff it up with a fork, sprinkle with 15 g flat-leaf parsley and serve with 1 pcs lemon wedges.
Notes
Tips for a perfect result:
Use a low, wide dish, so the rice sits in a thin layer — it bakes far more evenly than in a deep dish. The foil isn't just for show: without it, the liquid evaporates before the rice is tender. Variation:
Swap the chorizo for spicy chicken sausage, or add 200 g raw prawns for the last 5 minutes for a paella-style version. Serving:
Serve with a crisp green salad and a drizzle of good olive oil. The lemon wedges lift the smoked paprika and cut through the richness of the chorizo. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Use a low, wide dish, so the rice sits in a thin layer — it bakes far more evenly than in a deep dish. The foil isn't just for show: without it, the liquid evaporates before the rice is tender. Variation:
Swap the chorizo for spicy chicken sausage, or add 200 g raw prawns for the last 5 minutes for a paella-style version. Serving:
Serve with a crisp green salad and a drizzle of good olive oil. The lemon wedges lift the smoked paprika and cut through the richness of the chorizo. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Nutrition
Calories: 640kcalCarbohydrates: 66gProtein: 23gFat: 32gSaturated fat: 10gPolyunsaturated fat: 3gMonounsaturated fat: 15gTrans fat: 0.3gCholesterol: 55mgSodium: 1650mgPotassium: 650mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 55mgCalcium: 45mgIron: 3mgNet carbohydrates: 62g
