The finished recipe. Prawn and Chorizo Rice with PeppersIngredients 1 to 6. 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 GarlicIngredients 7 to 12. 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 parsleyStep 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.Step 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.Step 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.Step 4. Rest off the heat for three minutes, then finish with lemon and parsley.
Fuel8
