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Prawn, chorizo & courgette baked rice

A serving of prawn, chorizo & courgette baked rice

Prawn, chorizo & courgette baked rice

Name: Prawn, chorizo & courgette baked rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4 (with leftovers)
Ingredients: 3 tbsp olive oil; 100g cooking chorizo diced; 3 courgettes diced; 3 banana shallots roughly sliced; 6 garlic cloves finely sliced; 1 chilli (deseeded if you prefer less heat), finely chopped; 500g cherry tomatoes; 400g pack frozen raw king prawns defrosted; 1 lemon zested and cut into wedges; 400g basmati rice; 600ml hot chicken stock; 100ml white wine or dry manzanilla sherry, if you have it; small handful of parsley roughly chopped; garlic mayonnaise to serve

Ailsa Burt

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Serves 4 (with leftovers)

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.4 out of 5.10 ratingsRate

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Make this simple but flavourful baked rice dish for dinner, then transform the leftovers into another meal or an easy lunch using the recipes below

Low calorie

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A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
100g cooking chorizo

diced
3 courgettes

diced
3 banana shallots

roughly sliced
6 garlic cloves

finely sliced
1 chilli

(deseeded if you prefer less heat), finely chopped
500g cherry tomatoes
400g pack frozen raw king prawns

defrosted
1 lemon

zested and cut into wedges
400g basmati rice
600ml hot chicken stock
100ml white wine

or dry manzanilla sherry, if you have it
small handful of parsley

roughly chopped
garlic mayonnaise

to serve

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Nutrition: Per serving (6)

kcal464
fat12g
saturates3g
carbs60g
sugars6g
fibre4g
protein22g
salt2.8g

Method

step 1

Heat 1 tbsp of the oil in a frying pan over a medium-high heat and fry the chorizo for 5 mins until browned. Transfer to a large baking dish. Add another 1 tbsp of the oil to the pan and cook the courgettes and shallots with a pinch of salt for 15-17 mins, until beginning to brown. Stir in the garlic and chilli and cook for 2 mins until fragrant, then transfer to the baking dish with the tomatoes. Put the prawns in a bowl and coat with the remaining oil and lemon zest, season well and set aside. Heat the oven to 240C/220C fan/gas 9.
step 2

Rinse the rice until the water runs clear. Add to the baking dish and season. Pour over the stock and wine or sherry. Cover with foil and seal well. Bake for 25-30 mins, then remove the foil and scatter the prawns over. Cover again and cook for a further 5 mins until the rice and prawns are cooked and all the liquid has been absorbed. Leave to stand for 5 mins.
step 3

Scatter the parsley over and serve with the lemon wedges and garlic mayo on the side, if you like. Will
keep chilled for up to three days.

Recipe from Good Food magazine, June 2024

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A star rating of 4.4 out of 5.10 ratings

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