Crab, chorizo & black olive pilaf

I adore chorizo and I’d had one of the picante versions sitting around in the cupboard since before Christmas, waiting to be used. I often bake it in red wine and then serve it in chunks, as a canapé on cocktail sticks, something that always goes down well and is so simple to prepare. The red wine and paprika oozing out of the chorizo are so moreish and most people find they can't resist. This year, however, the chorizo remained untouched over the festive season.

So, what to do with it? Below is the recipe for the supper we enjoyed on Friday night with a glass of 2007 Collioure rosé from Les Clos de Paulilles, bought at Nicolas. It’s a full-bodied rosé from 50% Grenache and 50% Syrah and it sat perfectly alongside the dish – don’t believe that rosé is only for the summer. The full-bodied examples are great partners for food and I am a keen fan of them all year round. If rosé’s not your bag, a soft, medium-bodied Spanish red from Tempranillo and/or Garnacha is a great accompaniment for this pilaf.

Ingredients

Serves 4 or 2 VERY hungry people (aka the husband and me)

Half a large piccante chorizo, sliced
3 cloves garlic, chopped finely
1 tsp paprika
1 tsp dried thyme
1 tbsp olive oil
100g white crabmeat
Handful black olives (I used couchillo)
250g basmati rice
20 saffron strands
100ml vegetable stock
1 tbsp chives, chopped
Lemon juice to taste plus more for garnishing
Small vine tomatoes for roasting and garnishing


Cook the rice according to packet instructions. Soak the saffron strands in the warmed vegetable stock and leave to one side.

Roast the tomatoes in a hot oven for 5-10 minutes. At the same time, heat the olive oil, in a frying pan, until sizzling and add the chorizo. Fry for a minute, then add the garlic, paprika and thyme and cook for a further minute, stirring all the time.

Add the cooked rice to the chorizo mixture and stir it in. Pour in the saffron with the vegetable stock and then the crab and olives. Mix well and season with salt and pepper. Finally, add the chopped chives and a squeeze of lemon juice.

Serve with the roasted tomatoes, chives to garnish and slices of lemon.