In an era in which we throw away tons of food – 31 kilos of food per person in 2020, according to the Ministry of Agriculture –, cooking wastefully is almost a moral obligation. However, we must not forget everything related to tradition and pleasure: some of the best inventions of Spanish gastronomy are acts of recycling, from croquettes to repápalos to empanadillas, they have already given us all more than one happy moment.
Today’s dish falls within that line of enjoying while doing good, which resurrects some leftover white rice (or any other type) from the previous day. To make it crunchy we apply a similar technique to socarrat paellero and, to give it joy, we accompany it with a couple of ingredients that always work together with cereals: the humble egg and the powerful spicy chorizo . If you want a vegetarian version you can replace the latter with a spicy oil or any other strong flavored ingredient you like. To see how it is prepared, watch the video above.
Ingredients
For 2 people
- 400 g white rice (or other cooked rice)
- 2 large eggs
- 50 g of spicy chorizo
- 1 tablespoon butter
- Chopped parsley (optional)
- Olive oil
- Salt
Instructions
Heat a generous splash of olive oil in a large skillet or shallow saucepan over medium heat.
Chop the chorizo into thin slices, strips or cubes and brown it in a pan.
When it has released some of the fat and the oil has browned, remove the chorizo and set it aside with some of the oil.
Add the butter to the pan and let it melt.
Add the rice, mix so that it is well soaked in the fats and distribute it in the container, crushing it slightly. Salt it and let it cook without moving it for about eight-10 minutes, until it is lightly toasted on the bottom.
Break it into several pieces with a kitchen shovel and turn it (see video).
Make a couple of holes for the eggs, crack them over the rice and cover. Let it cook for two minutes and check if the white is cooked. Otherwise, cover and leave to rest for another minute and so on until cooked. The goal is to leave the egg white and yolk liquid.
Serve the crispy rice with the chorizo and its oil on top and, if you want, a little chopped parsley.
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