Spicy seafood rice

  • Portion size: Serves 4
  • Takes 10 min to make, 20 min to cook, plus defrosting
  • Difficulty: easy

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.

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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
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Method

  1. 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.
  2. 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.
  3. Stir in the rice and peppers, cook for 3 minutes until heated through, then add the seafood. Sprinkle with the parsley to serve.
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Nutrition

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