
Nutrition and extra info
Nutrition: per serving
- kcal381
- fat7g
- saturates2g
- carbs55g
- sugars6g
- fibre3g
- protein21g
- salt2.2g
Ingredients
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 small red peppers, deseeded and sliced
- 50g chorizo, thinly sliced
Chorizo
chore-reeth-ohA coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 garlic cloves, crushed
- 1 red chilli (deseeded if you don't like it too hot)
- ½ tsp turmeric
Turmeric
term-er-ikTurmeric 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
Prawn
praw-nThere 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
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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