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Smoky prawn rice Recipe

Smoky prawn rice
Source: delicious magazine

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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
  • Ingredient ending
PREP TIME
20m
COOK TIME
10m
TOTAL TIME
30m
YIELD
Serves 4

Instructions

  • 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.

This dish is quite punchy so, if you're not a spice fan, use sweet smoked paprika instead.


Dinner

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A recipe from delicious magazine

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