Smoky prawn rice
- January 2015
- Serves 4
- Hands-on time 30 min
A spicy, smoky recipe made with chorizo, king prawns and rice – it’s ready in just 30 minutes making it a great midweek meal.
- 8.7g (2.7g saturated)
- 53.7g (5.8g sugars)
- 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
- 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.
This dish is quite punchy so, if you’re not a spice fan, use sweet smoked paprika instead.
Rate & review
Or, how about...?
Baked king prawn rice
This is a lovely baked king prawn rice dish with a distinctly Spanish feel. It’s...