Smokey Prawns & Rice
Ingredients
- 40 g chorizo
- 1 clove garlic
- ½ tbsp smoked paprika hot
- 1 roasted red peppers large
- 75 g tenderstem broccoli
- 125 g basmati rice
- 250 ml chicken stock fresh
- 100 g king prawns
- 1 small handful fresh parsley
Equipment
Chopping board
Chopping knife
Casserole dish
Wooden spoon
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.
Nutrition
Calories: 378kcal