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A delicious plate of Prawn & Chorizo Rice

Spicy Prawn & Chorizo Rice

Janice Pattie
A rich and delicious all in one rice dish packed with flavour from spicy chorizo and luscious prawns.
5 from 5 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Spanish
Servings 6
Calories 742 kcal

Equipment

  • Sharp knife
  • chopping board
  • large pan
  • jug
  • Measuring spoons
  • kettle

Ingredients
 

  • 2 tablespoon olive oil
  • 2 garlic cloves finely chopped
  • 1 medium onion finely choppped
  • 2 red chillies seeded and chopped
  • 400 grams chorizo sausage skinned and cut into chunks
  • 450 grams long-grain rice
  • 1 teaspoon smoked paprika or 1 tbsp ground paprika
  • 200 millilitres dry white wine
  • 1.5 litre hot chicken stock if making with cubes, don't use more than two
  • 175 grams frozen broad beans or peas
  • 400 grams raw shelled prawns thawed if frozen
  • 250 grams cherry tomatoes halved
  • 3 tablespoon chopped flat leaf parsley plus extra for sprinkling

Instructions
 

  • Heat the oil in a large wok or pan, then tip in the garlic, and onion,and cook genlty for about 6 or 7 minutes until the onion has softened.
  • Add the chilies and chorizo and fry for a couple of minutes until the chorizo has released some of its oil.
  • Add the rice and paprika, give a good stir, then pour in the wine and bubble vigorously until the wine evaporates.
  • Pour in the stock, then lower the heat and cook gently for 10 minutes, stirring occasionally.
  • Tip in the beans or peas, season with salt and freshly ground black pepper and cook for another 7-10 minutes, stirring, until the rice is tender.
  • Keep an eye on the water level and have a kettle of boiling water at the ready in case you need to add a splash or so to keep the rice moist.
  • Stir in the prawns and tomatoes and cook for a few more minutes until the prawns turn pink and are just cooked through and the tomatoes start to soften. Toss in the parsley, check the seasoning, then stir and leave or settle for a few minutes before serving in bowls.
  • Serve with a mixed leaf salad.

Notes

There may seem like a lot of stock but it will all be absorbed by the rice, so please use it all.  

Nutrition

Calories: 742kcalCarbohydrates: 72gProtein: 34gFat: 32gSaturated Fat: 10gCholesterol: 143mgSodium: 1215mgPotassium: 687mgFiber: 3gSugar: 3gVitamin A: 799IUVitamin C: 34mgCalcium: 87mgIron: 3mg