Spanish rice with prawns & chorizo

2013-06-10
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m
This colorful dish uses small quantities of expensive ingredients, making it great value.
 

Ingredients

  • 1 onion , sliced
  • 1 red pepper , cut into chunks
  • Olive oil
  • 100g chorizo , chopped into pieces
  • 150g paella rice
  • Pinch saffron
  • 400ml chicken stock , hot
  • 125g cooked prawns
  • 1 lemon , halved
  • Small bunch parsley , chopped
 

Method

Step 1

Cook the onion and pepper in 2 tbsp olive oil in a wide, shallow pan until softened. Add the chorizo and cook for a couple of minutes until the oil is released. Stir in the rice until coated in all the oils. Stir the saffron into the stock then add to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.

Step 2

Stir in the prawns until heated through completely, then squeeze over lemon and toss through the parsley.

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Nutritional Info

This information is per serving.

  • Calories

    627 k
  • Protein

    32.3 g
  • Carbohydrate

    71.2 g
  • Fat

    25.6 g
  • Saturated fat

    6.8 g
  • Fibre

    3.4 g
  • Salt

    4.49 g

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