Spicy seafood rice

Name: Spicy seafood rice
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 16 large prawns, shelled and de-veined but with tail shells left on; 3 large squid, cleaned; 2 tbsp olive oil; 80g raw chorizo, thickly sliced; 2 tsp sweet paprika; 1 tsp cayenne pepper; 400g can chopped tomatoes; 700g portion https://www.deliciousmagazine.co.uk/recipes/basic-pilaf basic pilaf recipe, defrosted; 2 ready-roasted red peppers, chopped; Large bunch of fresh flatleaf parsley, leaves roughly chopped

Easy
July 2009

Easy
July 2009

Test kitchen approved

Serves 4
Takes 10 min to make, 20 min to cook, plus defrosting

Use our basic pilaf recipe as the base of this moreish dish. We’ve used squid and prawns here but you can use whatever seafood you like.

Dairy-free recipes

Nutrition: per serving

Calories: 517kcals
Fat: 21.1g (4.9g saturated)
Protein: 27.9g
Carbohydrates: 50.8g (5g sugar)
Salt: 1.2g

Nutrition: per serving

Calories: 517kcals
Fat: 21.1g (4.9g saturated)
Protein: 27.9g
Carbohydrates: 50.8g (5g sugar)
Salt: 1.2g

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Ingredients

16 large prawns, shelled and de-veined but with tail shells left on
3 large squid, cleaned
2 tbsp olive oil
80g raw chorizo, thickly sliced
2 tsp sweet paprika
1 tsp cayenne pepper
400g can chopped tomatoes
700g portion basic pilaf recipe, defrosted
2 ready-roasted red peppers, chopped
Large bunch of fresh flatleaf parsley, leaves roughly chopped

Method

Preheat a griddle pan over a high heat. Put the seafood in a bowl and toss with half the oil. Cook the seafood, in batches, for 2-3 minutes each side until charred. Remove from the pan, cut the squid into rings and set aside with the prawns.
Meanwhile, heat the remaining oil in a large frying pan or paella pan over a medium heat. Cook the chorizo for 3-4 minutes until browned. Stir in the paprika and cayenne, cook for 30 seconds, then add the tomatoes and 100ml water. Bring to a simmer and cook for 5 minutes until thickened.
Stir in the rice and peppers, cook for 3 minutes until heated through, then add the seafood. Sprinkle with the parsley to serve.