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.

4

15m

30m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

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