A spicy, smoky recipe made with chorizo, king prawns and rice – it’s ready in just 30 minutes making it a great midweek meal.
Join Extradelicious to unlock Cook Mode
Ingredients
- 80g chorizo
- 2-3 garlic cloves
- Olive oil for frying
- ½-1 tsp hot smoked paprika (see tip)
- 2 large roasted red peppers from a jar
- 100g tenderstem broccoli
- 250g basmati and wild rice
- 500ml fresh chicken stock
- Good sprinkle frozen peas (about 30g)
- 250g sustainably sourced king prawns
Join Extradelicious to unlock Cook Mode
Method
- Skin and chop the chorizo into small cubes, then fry in a large dry frying pan for 5 minutes. Finely chop the garlic and add to the pan with a glug of olive oil and the paprika. Fry for 1 minute.
- Chop the peppers and tenderstem, add to the pan and fry for 5 minutes, stirring occasionally. Add the rice and stir to coat. Add the stock, stir, then cover with a lid and cook over a low-medium heat.
- After 10 minutes, take off the lid and bubble to reduce nearly all the stock. When the rice is almost ready, stir in the peas and king prawns.
- Pop the lid on again for 2 minutes or so to ensure the prawns are cooked through. When they’re just pink and opaque, give the pan a stir, then taste, season and serve.
Nutrition
- 408kcals Calories
- 8.7g (2.7g saturated) Fat
- 27.1g Protein
- 53.7g (5.8g sugars) Carbs
- 4.5g Fibre
- 0.8g Salt
Leave a comment, question or tip