Creamy prawn and chorizo rice
Smoky chorizo and sweet prawns stirred through soft, creamy rice. Rich, warming and easy to eat.
- Time35 min
- LevelEasy
- Costabout £2.70 a head
Ingredients
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Method
- 1
Heat the oil in a large wide pan. Fry the chorizo for 3 minutes until it releases its red oil.
3 min - 2
Add the onion and pepper and cook for 6 minutes until soft. Stir in the garlic and paprika for 30 seconds.
6 min - 3
Add the rice and stir for 1 minute so every grain is coated.
- 4
Pour in the stock. Simmer gently for 15 minutes, stirring now and then, until the rice is nearly tender.
15 min - 5
Add the prawns and cream. Cook for 4 minutes, until the prawns are pink and the rice is soft and creamy.
4 min - 6
Stir in the butter and parsley and leave to sit for 2 minutes before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.