SAFFRON CHORIZO RICE CAKES, panseared for crispy crust


Serve alone or with pan seared marinated halibut, Oregon baby sweet shrimp and pork belly–July 2011 Dinner Show


  • 3 tablespoons EVOO

  • 4 ounces ground chorizo
  • 1/2 cup shallots, minced
  • 2 cloves garlic, minced
  • 1 cup risotto
  • 1 teaspoon Flavors of Spain spice mix
  • 1/2 cup dry white wine
  • 1/4 teaspoon saffron threads
  • 1/4 cup tomato paste (adjust for taste)
  • 5 cups (approximately) chicken stock, hot
  • 1 teaspoon sea salt
  • 1 tsp ground coriander
  • 3 tablespoons parsley, chopped
  • 1 cup creme fraiche
  • ¼ cup chives, minced


Place small amount of oil in large sauce pan on moderate heat; add shallot, garlic, choizo and rice. Cook till  vegetables are aromatic, chorizo is rendered, and rice become slightly translucent; add wine, saffron, Andalusian spice, and tomato paste; cook until it is almost absorbed; add the hot stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup. When most of the stock has been added, season with salt, pepper, coriander. Add the remaining stock, stirring throughout. Fold in parsley; taste and adjust seasonings.

Serve immediately or make into CAKES: Spread mixture onto lightly oiled sided-cookie sheet. Refrigerate until cold and set. Cut into desired rice cake shapes. Note:  Rectangle and square utilizes all the rice;  oval or round shapes produce scraps. Your choice.

At service to finish cakes: Place EVOO  into saute pan over medium high heat. When oil is hot but not smoking, add rice cakes and cook slowly about 5 minutes or until bottom is brown and crusty. (This is going to provide flavor to the cake). Turn and continue cooking 3 more minutes. Alternatively, after cooking first side and getting nice caramelizing, remove to cookie sheet and finish heating in 400F oven for about 5 minutes. Serve immediately with creme frache and chives.

These rice cakes are meant to taste similar to the rice of paella, so they should go well with anything you might find in paella, such as shellfish, fish, chicken, sausage,etc.



  • Sub a neutral vegetable stock for chicken stock and eliminate the chorizo. For the smoky flavor provided by the chorizo, add 1/4 teaspoon smoked paprika to rice during cooking with other seasonings.


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