This prawn rice dish has a lovely Spanish feel to it, thanks to the smoked paprika. It’s very simple to make but special enough for feeding friends.
- 6 thin slices chorizo
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 300g long grain rice
- 2 tsp smoked paprika
- 750ml fresh chicken stock, hot
- 75g frozen broad beans or peas
- 300g raw shelled tiger prawns, thawed if frozen
- 1. Preheat the oven to 190°C/fan170°C/gas 5. Lay the chorizo slices on top of each other and roll them up tightly. Cut across the roll to shred the chorizo as thinly as possible.
- 2. Put the shredded chorizo, garlic and onion in a flameproof casserole and set over a medium heat. Cook for 5 minutes – there should be enough oil in the chorizo to soften the onion and garlic.
- 3. Add the rice and paprika, stir for 30 seconds, then add the stock. Bring to the boil, cover and bake for 20 minutes. Stir in the broad beans or peas and prawns and return to the oven for 6-8 minutes, until the prawns are pink and cooked through and the rice is tender. Season to taste and serve.
Per serving: 466kcals, 9.7g fat (1.1g saturated), 31.4g protein, 70.2g carbs, 1.7g sugar, 3g salt
If you haven’t got a suitable flameproof casserole, a small roasting tin will do fine. Cover the top with a baking sheet when it goes in the oven. If you want to freeze leftovers, make sure you use fresh and not previously frozen prawns.
A robustly flavoured, vibrantly coloured rosé would be a clever idea here. Young, vivacious pinks from Spain and Chile tend to be among the best.