• Tanya Carneiro

Portuguese Chorizo Sausage Pulao (Spicy Sausage Rice)

OH MY..When it comes to memorable one-pot meals, this spicy sausage dish truly takes first place for BIG, addictive flavours.

With its mouthwatering aroma, this spiced up Spanish/Portuguese rice dish draws everyone in the house, into the kitchen without a single call!

My recipe is PERFECT for weeknight meals or quick put-together dinners that require stunning flavours yet minimal effort.

Perfectly cooked grainy Basmati rice, married into the whole-spice laced chorizo sausage mixture, soaks in the most stunning smokey chilli tempering at the end to create a beautiful, soul-warming dish that will bring a smile to your face.

The true authentic sausage type, and what my nana would use, would be the SPICY GOA SAUSAGE - everyone must try this sausage at least once in their lifetime..

It is like nothing you've ever experienced before and I guarantee you will become addicted to the smokey, vinegary spicy pork.

Only those fortunate enough to obtain it from Goa would also be the privileged ones to savour this delicacy HOWEVER a nice substitute would be spicy chorizo.

Authentic Goa Sausage, sold in a market in Goa.

Chorizo 101:

Generally, Spanish chorizo must contain pork, paprika, garlic and salt – however there are a plethora of different varieties found across the country, which come in assorted shapes, sizes and textures.

Some can be eaten straight away while others require cooking; some are spicy and others mild + sweet.

Knowing the difference between these varieties will put you in a much better position when it comes to choosing the perfect Chorizo for your dish.

The sole ingredient that makes the most difference to a chorizo’s flavour is the paprika used. It can be smoked, unsmoked, sweet or hot, and every region of Spain has its preferences. Sometimes wine, peppercorns, herbs or spices are added to their sausages mix for a slightly different flavour profile.


Recipe Notes :

-For my Chorizo I have used Peppercorn Butcher's Classic Chorizo Sausages available at Woolworths. This is not a spicy variety, but if you'd like, you can use a spicy sausage brand.

-For my Rice I only cook with the best Basmati rice I can get my hands on. This is a rice dish, so there is no hiding behind poor quality rice. Please do not substitute with brown rice or other varieties .. if you must then use long grain plain rice.

-For my Whole Spices, I purchase these ingredients from my local Indian grocer. You could find most of these spices at your supermarket but may struggle with the black cardamom and shahi-jeera.

Drink Pairings:

Serve with a crisp Chardonnay/Pinot Grigio, Merlot or Pinot Noir

Note: This dish when made with regular chorizo, is not spicy. If you desire a medium-hot spicy dish, then add 1-2 tsp Kashmiri chilli powder to the onion tomato mixture in step 3.


Serves : 6


2 Tbs Olive Oil

1 Red Onion

1 Tomato

1/2 Green Chilli

1 Squeeze Garlic Paste

2 Cups Basmati Rice Washed Several Times Until Water Runs Clear (let it soak in water until we use)

450g Soft Chorizo Sausage Deskinned & Chopped Into ½ Inch Slices (Or Goa Sausage)

Big Handful Fresh Coriander Leaves Fine Chopped

1 Tsp Raw Sugar/ Table Sugar

Salt (To Taste)

Whole Spices:

5 Cloves

8 Peppercorns

1 Inch Piece Cinammon

2 Green Cardamom

1 Black Cardamom

1 Bay Leaf

1/2 Tsp Shahi Jeera


2 Tbs Vegetable Oil

3 Kashmiri Dried Chillies Broken Into 3 Pcs Each And Seeds Removed

1 Tsp Smoked Spanish Pimenton Paprika Powder


1.Heat oil in a large pan until hot, then add the whole spices and let it sizzle for 10 seconds.

2.Then add the chopped red onion and green chilli – fry this for 2 minutes stirring constantly on medium heat.

3.Now add the garlic paste, 1 tsp salt (1-2 tsp Kashmiri chilli powder if you want this dish medium-hot spicy) and mix until the onions are a medium brown color.

4.Then add the chorizo pieces and fry on high heat until the meat firms up and the red oils has released from the sausages. (We want the chorizo browned and cooked hard so don’t worry about overcooking).

5.Now add the rice (drain from soaking water) and fry for 1-minute stirring constantly until rice grains are glossy.

6.Now add enough water so there is ½ inch of water between the rice and the surface.

7.Add 1 tsp salt and 1 tsp raw sugar to pot and stir gently. The flame/heat should be on low now.

8.Cook the rice covered, on low for 15-20min until the water is absorbed and rice is soft.

9.Once the rice is cooked, set it aside and prepare the tempering.

10.Tempering: In a small pan, heat the oil until it is hot then add the 3 broken red chilies and stir until glossy for 10 seconds, then add the pimento paprika powder and stir for 2 seconds before immediately drizzling onto the rice.

11.Gently with a fork stir the rice to fluff it up and distribute the chili oil. (It does not need to be perfectly mixed just do not squish the rice too much).

12.Garnish with chopped coriander and serve


Steps in pictures:

I hope you try-out this pulao & enjoy it just as much as my family & friends do!

Tag me on Instagram at Heavenly Morsel Cooking Classes so I can see your photos



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