Lemony prawn & chorizo rice pot
By Sarah Cook
Cooking time
Prep: 15 mins Cook: 25 minsSkill level
EasyServings
Serves 4Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh
Nutrition and extra info
Nutrition per serving
- kcalories
- 381
- protein
- 21g
- carbs
- 55g
- fat
- 7g
- saturates
- 2g
- fibre
- 3g
- sugar
- 6g
- salt
- 2.2g
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 prawns, defrosted if frozen
- 100g frozen peas
- zest and juice 1 lemon, plus extra wedges to serve
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Method
- 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.
- 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 from Good Food magazine, February 2012
Comments, questions and tips
Comments
I found this delicious when I did the following:
Use chicken stock instead of water
Use harissa as well as the chilli pepper to give extra heat, flavour and colour.
Used chicken instead of prawns
Used brown rice and cooked for longer, adding peppers and peas at the very end to keep them crunchy.
Gonna try it in the crockpot for convenience, will report back. :)
Easy and tasty. Used basmati rice and stock instead of water. Needed quite a bit extra liquid. Added some chopped mushrooms and some small chunks of fish as well as the prawns and used rind and juice of half a lemon which seemed just right to us. Makes four decent sized portions. This is the second time I have made this dish and I will make it again and again; it's good warming comfort food.
Having read the comments about this recipe needing more chilli, I used a large red chilli and left about a third of the seeds in. Boy, was it hot - a bit too hot for me, but just about ok for everyone else. Also, used chicken stock. Will definitely add this to my recipe list, but will be a bit more cautious with the chilli
I was a bit disappointed with this recipe, I've alway enjoyed everything I've cooked from the magazine but for me this was a little bland. It felt like it needed a kick. I used chicken stock instead of water as the other comments and also added some leftover chicken at the end and some parsley. Also needed a lot more than the 500m liquid and the rice needed a few extra minutes to cook. Probably wouldn't make again.
Absolutely love this - it even turned out looking like the picture!!
Used sliced chorizo, and also, rather than chillis, put a splash of hot chilli sauce (Pain 100% - a Christmas pressie) into the mix when the rice was approx 80% done - that way the chilli did not totally infiltrate the other flavours.
Did not have a lemon, but didn't miss it.
A sprinkling of parsley or coriander works well on top too.