Apple and Chorizo Pilaf Recipe

The smokiness of the chorizo really complements the famous zing of a Pink Lady® apple. 

5 - 10 mins to prepare // 15 - 20 mins to cook // Serves 4

•    1 Tablespoon olive oil
•    1 Onion, sliced
•    250g Pack chorizo cooking sausages, sliced
•    1/2 Red pepper, finely diced
•    1/2 Green pepper, finely diced
•    1 Garlic clove, crushed
•    1 Tablespoon smoked paprika
•    200g Dried basmati rice
•    1/2 400g Can chopped tomatoes
•    450ml Chicken stock
•    1 Pinch of saffron threads soaked in 1 tbsp boiling water
•    1 Pink Lady® apple, cored and diced
•    1 Lemon wedges and coriander leaves to serve 

1.    Heat the oil in a saucepan and cook the onion and sausage for 3-4 minutes until beginning to colour and soften. Add peppers, garlic and smoked paprika and cook for a further 3 minutes. 

2.    Add the rice, chopped tomatoes, stock, saffron and soaking liquid and bring to the boil. Cover and cook on a very low heat for 10 minutes, without lifting the lid. 

3.    Stir in the apple cubes and cover. Take off the heat and leave to stand for 5 minutes. Check seasoning, scatter with coriander and serve with the lemon wedges.