Dinner Archives - Page 10 of 12 - Donal's Kitchen

Smokey Prawns & Rice

Servings

Total Time 30

Equipment

0001 MS Chopping Board 2 BG 250 copy

Chopping board

0001 MS Knife 3 BG 250 copy

Chopping knife

0001 MS Casserole Dish BG 250

Casserole dish

0001 MS Wooden Spoon BG 250 copy

Wooden spoon

0001 MS Tongs BG CO 250

Tongs

Instructions

Skin and chop the chorizo into small cubes, peel and finely chop the garlic.
Roughly chop the roasted red peppers. Trim and slice the tenderstem broccoli into smaller pieces.
Heat a casserole dish on medium heat and dry fry the chorizo for 5 minutes. Add the garlic to the pan along with the paprika and fry for another minute.
Add in the roasted red peppers and fry for 5 minutes, stirring occasionally. Add the basmati rice and stir to coat. Add the chicken stock, stir through and season with salt and pepper. Bring to a steady simmer, then cover with a lid and cook over a low-medium heat.
Meanwhile, roughly chop the parsley.
After 10 minutes, take off the lid and add the tenderstem broccoli and bubble to reduce most of the stock. Place the lid back on to allow the broccoli to cook.
When the rice is almost ready, stir in the king prawns. Place the lid on again for 2 minutes or so to ensure the prawns are cooked through.
When the prawns are just pink and opaque, give the pan a stir, then season with sea salt and black pepper and scatter over the chopped parsley to serve.

Notes

A smokey rice and prawn dish that takes less than 30 minutes with less than 10 ingredients is always a win in my book! As it’s a simple dish, choose the best quality chorizo, basmati rice and prawns you can find. Don’t be afraid to allow the rice to toast gently and go nutty around the edges of the pan towards the end of the cooking time when the liquid has been absorbed.

Calories: 378kcal

Keyword: Serves 4

Nutrition

Calories: 378kcal

0001 MS 0108 Smokey Prawns WS CO 250

Smokey Prawns & Rice

Servings

Total Time 30

Equipment

0001 MS Chopping Board 2 BG 250 copy

Chopping board

0001 MS Knife 3 BG 250 copy

Chopping knife

0001 MS Casserole Dish BG 250

Casserole dish

0001 MS Wooden Spoon BG 250 copy

Wooden spoon

0001 MS Tongs BG CO 250

Tongs

Instructions

Skin and chop the chorizo into small cubes, peel and finely chop the garlic.
Roughly chop the roasted red pepper. Trim and slice the tenderstem broccoli into smaller pieces.
Heat a casserole dish on medium heat and dry fry the chorizo for 5 minutes. Add the garlic to the pan along with the paprika and fry for another minute.
Add in the roasted red pepper and fry for 5 minutes, stirring occasionally. Add the basmati rice and stir to coat. Add the chicken stock, stir through and season with salt and pepper. Bring to a steady simmer, then cover with a lid and cook over a low-medium heat.
Meanwhile, roughly chop the parsley.
After 10 minutes, take off the lid and add the tenderstem broccoli and bubble to reduce most of the stock. Place the lid back on to allow the broccoli to cook.
When the rice is almost ready, stir in the king prawns. Place the lid on again for 2 minutes or so to ensure the prawns are cooked through.
When the prawns are just pink and opaque, give the pan a stir, then season with sea salt and black pepper and scatter over the chopped parsley to serve.

Notes

A smokey rice and prawn dish that takes less than 30 minutes with less than 10 ingredients is always a win in my book! As it’s a simple dish, choose the best quality chorizo, basmati rice and prawns you can find. Don’t be afraid to allow the rice to toast gently and go nutty around the edges of the pan towards the end of the cooking time when the liquid has been absorbed.

Calories: 378kcal

Keyword: Serves 2

Nutrition

Calories: 378kcal

0001 MS 0108 Smokey Prawns WS CO 250

Smokey Prawns & Rice

Servings

Total Time 30

Ingredients

Equipment

0001 MS Chopping Board 2 BG 250 copy

Chopping board

0001 MS Knife 3 BG 250 copy

Chopping knife

0001 MS Casserole Dish BG 250

Casserole dish

0001 MS Wooden Spoon BG 250 copy

Wooden spoon

0001 MS Tongs BG CO 250

Tongs

Instructions

Skin and chop the chorizo into small cubes, peel and finely chop the garlic.
Roughly chop the roasted red peppers. Trim and slice the tenderstem broccoli into smaller pieces.
Heat a casserole dish on medium heat and dry fry the chorizo for 5 minutes. Add the garlic to the pan along with the paprika and fry for another minute.
Add in the roasted red peppers and fry for 5 minutes, stirring occasionally. Add the basmati rice and stir to coat. Add the chicken stock, stir through and season with salt and pepper. Bring to a steady simmer, then cover with a lid and cook over a low-medium heat.
Meanwhile, roughly chop the parsley.
After 10 minutes, take off the lid and add the tenderstem broccoli and bubble to reduce most of the stock. Place the lid back on to allow the broccoli to cook.
When the rice is almost ready, stir in the king prawns. Place the lid on again for 2 minutes or so to ensure the prawns are cooked through.
When the prawns are just pink and opaque, give the pan a stir, then season with sea salt and black pepper and scatter over the chopped parsley to serve.

Notes

A smokey rice and prawn dish that takes less than 30 minutes with less than 10 ingredients is always a win in my book! As it’s a simple dish, choose the best quality chorizo, basmati rice and prawns you can find. Don’t be afraid to allow the rice to toast gently and go nutty around the edges of the pan towards the end of the cooking time when the liquid has been absorbed.

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 378kcal

Keyword: Serves 6

Nutrition

Calories: 378kcal

0001 MS 0108 Smokey Prawns WS CO 250

Smokey Prawns & Rice

Servings

Total Time 30

Equipment

0001 MS Chopping Board 2 BG 250 copy

Chopping board

0001 MS Knife 3 BG 250 copy

Chopping knife

0001 MS Casserole Dish BG 250

Casserole dish

0001 MS Wooden Spoon BG 250 copy

Wooden spoon

0001 MS Tongs BG CO 250

Tongs

Instructions

Skin and chop the chorizo into small cubes, peel and finely chop the garlic.
Roughly chop the roasted red peppers. Trim and slice the tenderstem broccoli into smaller pieces.
Heat a casserole dish on medium heat and dry fry the chorizo for 5 minutes. Add the garlic to the pan along with the paprika and fry for another minute.
Add in the roasted red peppers and fry for 5 minutes, stirring occasionally. Add the basmati rice and stir to coat. Add the chicken stock, stir through and season with salt and pepper. Bring to a steady simmer, then cover with a lid and cook over a low-medium heat.
Meanwhile, roughly chop the parsley.
After 10 minutes, take off the lid and add the tenderstem broccoli and bubble to reduce most of the stock. Place the lid back on to allow the broccoli to cook.
When the rice is almost ready, stir in the king prawns. Place the lid on again for 2 minutes or so to ensure the prawns are cooked through.
When the prawns are just pink and opaque, give the pan a stir, then season with sea salt and black pepper and scatter over the chopped parsley to serve.

Notes

A smokey rice and prawn dish that takes less than 30 minutes with less than 10 ingredients is always a win in my book! As it’s a simple dish, choose the best quality chorizo, basmati rice and prawns you can find. Don’t be afraid to allow the rice to toast gently and go nutty around the edges of the pan towards the end of the cooking time when the liquid has been absorbed.

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 378kcal

Keyword: Serves 8

Nutrition

Calories: 378kcal