Spicy seafood rice
- Published: 30 Jun 09
- Updated: 18 Mar 24
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
- 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.
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- Recipe from July 2009 Issue
Nutrition
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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