Pleasures
Halloumi Chorizo Pilaf
[featured-images]The combination of crispy halloumi, smoky chorizo, and vibrant vegetables makes for a truly delightful experience in every bite.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Halloumi Chorizo Pilaf
Servings: 5 People
Ingredients
- 1 Pissourkotiko Traditional Sheep Halloumi , Charalambides Christis
- 150 g Straggato Yoghurt Light , Charalambides Christis
- 200 g Soft Chorizo Links/Sausage , casing removed
- 2 Bell Peppers , yellow and green
- 1 Medium Yellow Onion
- 1 tsp Spanish Paprika , smoked
- 1 tsp Sweet Chili Flakes
- 1 tsp Dry Coriander , ground
- ½ cup Cherry Tomatoes , halved
- 400 g Chopped Tomatoes , canned
- 2 Scallions , green parts only, halved lengthwise and thinly sliced
- 100 ml dry White Wine
- 2 tbsp Fresh Parsley , finely chopped
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 250 g Rice , preferably long grain
- 625 ml Vegetable Broth
- Pinch Saffron
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- We start with the rice by placing a medium pot over high heat and adding the broth along with the saffron. Bring to a boil and add the rice. Bring again to a boil and simmer for about 10’ (or according to the package instructions) with the lid on. Turn off the heat, open the lid and strain the rice. Keep aside uncovered to cool.
- Then we take the halloumi and we cut in 2cm cubes. Take a large frying pan, place on medium heat and pour in the oil. Allow to heat up and drop in the halloumi cubes. Fry while tossing occasionaly until the halloumi becomes golden brown. Remove from the heat and keep aside.
- Take the chorizo links/sausages and cut in half lengthwise. Then cut in 0.5 cm thickeness. In the same pan that we used fro the halloumi add the chorizo pieces and turn the heat to medium. Fry, without any extra oil, for about 5’ and then remove to a plate without discarding its oil.
- We prepare the rest of the ingredients by thinly slicing the onions and the bell peppers. With the chorizo oil in the pan on medium heat we add the onions and we cook for 4’. Then we add the bell pepper strips along with the cut cherry tomatoes and we cook for 4’ more. Increase the heat to the max and pour the wine, deglazing for about 2’ for the alcohol to evaporate.
- Add into the pan the canned chopped tomatoes along with the paprika, chili flakes, coriander, salt and pepper. Reduce the heat to the lowest, put the lid on and simmer for 15’.
- Uncover the pan and bring back the halloumi, chorizo along with the cooked rice, the parsley and half a cup of warm water. Stir well, cook for further 3’, remove from the heat to a plate, add couple of dollops of the yoghurt, scatter all-over the scallions and enjoy!
Video
Add the broth
along with the saffron.
Bring to a boil and add the rice.
Simmer covered for 10′.
Cut tje halloumi in 2cm cubes.
Fry until the halloumi becomes golden brown.
Cut the chorizo in half lengthwise. Then cut in 0.5 cm thickeness.
Fry, without any extra oil, for about 5’.
Thinly slice the onions,
and cook for 4’.
Thinly slice the peppers in strips,
and add in the pan.
Cut the cherry tomatoes in half,
and cook for 4’ more.
Deglaze with the wine,
and add the canned chopped tomatoes,
along with the paprika, chili flakes, coriander,
salt and pepper.
With the lid on simmer for 15’.
Bring back the halloumi,
the chorizo,
along with the cooked rice,
the parsley and
half a cup of warm water.
Add dollops of the yoghurt,
scatter all-over the scallions,
and enjoy!
