Vocal Voices

I was going through various old posts; and Di - in one you mention

the only thing I change is the amount of rice, it says 250g. For the 2 of us I only do about 100

apologies if this has already been asked and answered, but do you leave the amount of the stock at the 350ml the recipe asks for or do you put in less given the fact that you're using less rice?

As I think I have all the ingredients at home (well chicken thigh not breast but that will be OK) I think I may just make this tonight.

You would definitely need to scale down the amount of liquid or the rice won't absorb it all. According to my calculations (but don't take my word for it) the amount of stock for 100g of rice should be 140ml.

Sorry I missed this completely meriad, the connection came and went so much.
I've no idea tbh, I guess I must reduce it, but would just add some then see how it is and add more as and when
But you may well have burnt it by now

LOL, no I didn't burn it

I actually only ended up making it two days ago and rather than reducing the rice I ended up doubling up on everything else as I wanted to make enough to freeze and have for a few work lunches. But even with doubling up the rest of the ingredients and leaving the rice more or less as it was it was a HUGE amount of rice

But it is very yummy and will definitely be made again (esp as being a 'one pot' meal it's really easy for work) but I'll tweak it a bit more; as suggested cut down on the rice and for me personally a bit more of the chorizo

The first similar recipe I ever cooked (apart from paella) was one called I think Portuguese rice, that one used kabanos as it was before you could easily get chorizo!
I've cooked a lot of variations on it over the years and always need much less rice than recipes say; once you add it in, instead of cooking it separately, it doesn't need anywhere near as much.
It depends on the chorizo I think, some are much stronger than others, but yes, it's one of those you can make according to taste