- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 small red pepper, deseeded and sliced
- 50g chorizo, thinly sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 garlic clove, crushed
- 1 red chilli (deseeded if you don't like it too hot)
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 250g long grain rice
- 200g raw peeled prawn, defrosted if frozen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 100g frozen pea
- zest and juice 1 lemon, plus extra wedges to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
If you don’t want to spend time at the stove, you can bake this dish in the oven. Tip the oil, onion, peppers, chorizo, garlic and chilli into an ovenproof dish, then bake for 15 mins at 200C/180C fan/gas 6. Stir in the turmeric, rice and water, cover, then bake for another 20 mins, stirring in prawns and peas for the final 2 mins. Season and stir in lemon zest and juice to serve.