Our Rioja in Alberta Grand Finale was hosted by Workshop Kitchen + Culture in Calgary. When the second dish came out, there were gasps of delight at this robust and flavourful dish, with many requests for the recipe.

Many thanks to Chef Kenny Kaechele for sharing the recipe for this truly tasty dish. For maximum effect, pair it with a Rioja Reserva wine.

Chorizo with Saffron Broth


The Broth

½ onion – charred

3 cloves garlic

2 cups (500 mL) pork or veal stock

1 cup (250 mL) Rioja red wine

½ tsp saffron

2 Tbs (30 mL) sherry vinegar

1 Tbs (15 mL) honey

To taste salt and pepper

The Socarrat

½ cup arborio or carnaroli rice

½ cup (125 mL) water

Pinch salt

The Rest

1 shallot, sliced thin

4 garlic cloves, sliced thin

1 cup canned chickpeas, liquid reserved

1 large fresh chorizo sausage (not dry cured) roasted in oven at 375º F for about 10 minutes until cooked through and juicy

3 Tbs coarsely chopped Italian parsley

Pinch chili flakes

1 Tbs butter

To taste salt and pepper


    The Broth
  1. Brown the onions and garlic in a little olive oil, then add remaining ingredients and reduce at slow simmer for 30 minutes. Adjust seasoning.
  2. The Socarrat
  3. Cook rice in water in large pot on stove (much larger than usual rice cooking) until all liquid has evaporated.
  4. Cover and place pan in oven at 325º F for about 30 minutes until rice has cooked and stuck to the bottom of the pan.
  5. Remove stuck rice in large pieces to garnish dish.
  6. The Rest
  7. Saute the shallot and garlic in olive oil, add chickpeas and liquid.
  8. Add remaining ingredients and cook at medium heat for 3 minutes.

To plate this dish, first look at the photo above. That’s what we are going for!

  1. Place chickpea mixture in bottom of bowl-style plate, and place chorizo on top
  2. Ladle the warm broth over the dish, then top with pieces of the socarrat
  3. Drizzle dish with some extra virgin olive oil and fresh parsley leaves

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