Name: Lemony prawn & chorizo rice pot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
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 prawn defrosted if frozen; 100g frozen pea; zest and juice 1 lemon plus extra wedges to serve

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Lemony prawn & chorizo rice pot

Lemony prawn & chorizo rice pot

Sarah Cook

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.2 out of 5.74 ratingsRate

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Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh

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Ingredients

Nutrition

Units:

MetricUS

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 prawn

defrosted if frozen
100g frozen pea
zest and juice 1 lemon

plus extra wedges to serve

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Nutrition: per serving

kcal381

low
fat7g

low
saturates2g
carbs55g
sugars6g
fibre3g
protein21g
salt2.2g

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, February 2012

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A star rating of 4.2 out of 5.74 ratings

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