1 1/2 Cups Of Arborio Rice
3 1/4 Cups Of Chicken Stock
Roughly Two Tablespoons Of Spanish Chorizo Sausage (With The Outer Skin Removed)
One Large Tomato Diced
One Roasted Red Bell Pepper Diced
Two Garlic Cloves Minced
1/2 Cup Of Diced Spanish Onion
A Teaspoon Of Paprika
A Teaspoon Of Dried Oregano
1/4 Teaspoon Of Crushed Red Pepper Flakes
1 1/2 Teaspoons Of Sea Salt
A Tablespoon Of Chopped Fresh Italian Parsley
Into a Dutch oven, add the olive oil and the chorizo sausage. Cook the sausage on low heat for five minutes. Remove the sausage onto a paper towel to drain. After the sausage has cooled, dice it into 1/4 inch cubes.
Preheat the oven to 350 degrees.
Add the tomato, roasted red bell pepper, garlic, onion, paprika, oregano, crushed red pepper flakes, sea salt, and the parsley to the hot olive oil. Turn the heat up to medium high. Cook while stirring frequently for 10 minutes. Add the rice. Mix well so that the rice gets coated with the olive oil, vegetables, and the spices. Add the chicken stock. Stir once to incorporate all of the ingredients. Bring the mixture to a boil and cover.
Place the covered pot into the pre-heated oven. Cook for 40 minutes until the rice is cooked through.
Garnish with the crispy chorizo sausage and serve.