Spanish Ceps



  • 4 medium-sized ceps
  • 5 thick slices chorizo
  • 300 g (10 oz) Spanish rice or arborio
  • saffron
  • olive oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 750 ml ( pints) chicken stock (homemade is best, if not a cube)
  • parsley
  • lemon
  • pepper and salt


Cook the rice in the chicken stock with the saffron for 20 minutes or until the liquid has virtually all gone. In a paella or similar pan cook the onions and garlic in olive oil until soft, then add the ceps and the chorizo chopped into cubes. Fry for at least 5 minutes then add the rice. Stir, and cook for a further 3 or 4 minutes. Add pepper and salt to taste. Serve with a slice of lemon and decorate with parsley.