Prawn and chorizo Spanish-style rice
Loaded with prawn and chorizo, this Spanish-style rice dish is a taste sensation. Serve it with lime cheeks and coriander sprigs for a burst of fresh flavour.
- 750g Coles Australian Raw Medium King Prawns Thawed, peeled leaving tails intact, deveined
- 2 tsp smoked paprika
- 1 tbs olive oil
- 1 chorizo sausage, sliced
- 2 garlic cloves, crushed
- 1 red capsicum, seeded, chopped
- 1 1/2 cups (300g) medium-grain white rice
- 2 1/2 cups (625ml) vegetable stock
- 1 cup (120g) frozen peas
- Coriander sprigs, to serve
- Lime cheeks, to serve
Combine the prawns, paprika and half the oil in a large bowl. Toss to coat. Heat a large deep frying pan over medium heat. Add the prawn mixture and cook for 3 mins each side or until prawns curl and change colour. Transfer to a heatproof bowl.
Heat the remaining oil in the pan. Add the chorizo, garlic and capsicum and cook for 3 mins or until the chorizo is golden. Add the rice and stir to combine. Stir in the stock and bring to a simmer. Reduce heat to low. Cover and cook for 15 mins or until the rice is almost tender.
Top the rice mixture with the prawn mixture and peas. Cook, uncovered, for 5 mins or until the rice is tender, the peas are heated through and the liquid is absorbed. Sprinkle with coriander and serve with lime cheeks.