Spanish Rice with Prawns and Chorizo
Ingredients
Serves 4
1 onion, sliced
2 red peppers, cut into chunks
olive oil
200g chorizo, chopped into pieces
300g paella rice
pinch saffron
800ml chicken stock , hot
250g cooked prawns
1 lemon, halved
small bunch parsley, chopped
2 red peppers, cut into chunks
olive oil
200g chorizo, chopped into pieces
300g paella rice
pinch saffron
800ml chicken stock , hot
250g cooked prawns
1 lemon, halved
small bunch parsley, chopped
Method
Cook the onion and pepper in 2 tbsp olive oil in a wide, shallow pan until softened. Add the chorizo and cook for a couple of minutes until the oil is released. Stir in the rice until coated in all the oils. Stir the saffron into the stock then add to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.Stir in the prawns until heated through completely, then squeeze over lemon and toss through the parsley.
Sal love, do you think Arborio would work as well?
ReplyDeleteJust seen your comment Anna, I guess I'm a bit late, you have probably made it by now. I would have said that arborio would be fine as it's the same principal as a risotto. Let me know how it turned out. x
ReplyDeleteYummy delicious and finger clicking gravy, love to enjoy with a bowl of pure basmati rice.
ReplyDeleteThis was lovely! I added a bit of garlic and it was really lovely. Thanks X.
ReplyDeleteThank you for taking the time to comment. I love the combination of prawns and chorizo. Its a while since I have done this dish, thanks for the reminder.
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