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Smoky prawn rice

Name: Smoky prawn rice
Yield: Serves 4
Ingredients: 80g chorizo; 2-3 garlic cloves; Olive oil for frying; ½-1 tsp hot smoked paprika (see tip); 2 large roasted red peppers from a jar; 100g tenderstem broccoli; 250g basmati and wild rice; 500ml fresh chicken stock; Good sprinkle frozen peas (about 30g); 250g sustainably sourced king prawns

Published: 26 Jan 15
Updated: 18 Mar 24

A spicy, smoky recipe made with chorizo, king prawns and rice – it’s ready in just 30 minutes making it a great midweek meal.

Easy
January 2015

Test kitchen approved

Serves 4
Hands-on time 30 min

A spicy, smoky recipe made with chorizo, king prawns and rice – it’s ready in just 30 minutes making it a great midweek meal.

Nutrition: per serving

Calories: 408kcals
Fat: 8.7g (2.7g saturated)
Protein: 27.1g
Carbohydrates: 53.7g (5.8g sugars)
Fibre: 4.5g
Salt: 0.8g

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Ingredients

80g chorizo
2-3 garlic cloves
Olive oil for frying
½-1 tsp hot smoked paprika (see tip)
2 large roasted red peppers from a jar
100g tenderstem broccoli
250g basmati and wild rice
500ml fresh chicken stock
Good sprinkle frozen peas (about 30g)
250g sustainably sourced king prawns

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Method

Skin and chop the chorizo into small cubes, then fry in a large dry frying pan for 5 minutes. Finely chop the garlic and add to the pan with a glug of olive oil and the paprika. Fry for 1 minute.
Chop the peppers and tenderstem, add to the pan and fry for 5 minutes, stirring occasionally. Add the rice and stir to coat. Add the stock, stir, then cover with a lid and cook over a low-medium heat.
After 10 minutes, take off the lid and bubble to reduce nearly all the stock. When the rice is almost ready, stir in the peas and king prawns.

Pop the lid on again for 2 minutes or so to ensure the prawns are cooked through. When they’re just pink and opaque, give the pan a stir, then taste, season and serve.