Prawn and Chorizo Rice with Peppers

Make prawn and chorizo rice with peppers, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
40 g Chorizo (Also the only fat in the pan, so no oil is needed. As sold. This is where the fat in the dish is.)
70 g dry Basmati rice (Dry weight, before cooking.)
100 g Red pepper
60 g Onion
2 cloves, about 6 g Garlic
1 tsp Smoked paprika
100 g Passata
250 ml Chicken stock (Made up from a cube or a pot.)
60 g Frozen peas
A squeeze Lemon juice
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Fry the diced chorizo in a dry pan over a medium heat for three minutes until the fat runs orange. Add the onion and pepper and cook in that fat for five minutes.
2. Add the garlic and paprika for thirty seconds, then the rice, stirring to coat it. Pour in the passata and stock, bring to a simmer, cover and cook on the lowest heat for twelve minutes without stirring.
3. Scatter the peas over and push the prawns into the top of the rice. Cover again for five minutes, until the prawns are pink and the rice is tender.
4. Rest off the heat for three minutes, then finish with lemon and parsley.

Contains crustaceans and celery.
Some chorizo contains milk protein. Check the label.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/prawn-chorizo-rice-peppers

AI-generated images illustrating the recipe.

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