Lemony prawn and chorizo rice pot
Lemony prawn & chorizo rice pot
Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh
- Prep: 15 mins
Cook: 25 mins - Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 1 onion, sliced
- 2 small red peppers, deseeded and sliced
- 50g chorizo, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli (deseeded if you don't like it too hot)
- ½ tsp turmeric
- 250g long grain rice
- 200g raw peeled prawns, defrosted if frozen
- 100g frozen peas
- zest and juice 1 lemon, plus extra wedges to serve
Oven-baking
If you don’t want to spend time at the stove,
you can bake this dish in the oven.
Tip the oil, onion, peppers, chorizo, garlic
and chilli into an ovenproof dish, then bake for
15 mins at 200C/180C fan/gas 6. Stir in the
turmeric, rice and water, cover, then bake for
another 20 mins, stirring in prawns and peas
for the final 2 mins. Season and stir in lemon
zest and juice to serve.
Method
-
Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
-
Uncover, then stir – the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.
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