Lemony Prawn & Chorizo Rice Pot

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Lemony Prawn & Chorizo Rice Pot
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Makes: 4 servings adjust
Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh

Directions

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Onion, sliced
  • 2 small Red Pepper, de-seeded & sliced
  • 50 grams Chorizo, thinly sliced
  • 2 Garlic Cloves, crushed
  • 1 Red Chilli, deseeded
  • 1⁄2 tablespoon Ground Turmeric
  • 250 grams Long Grain Rice

Step 1

Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.

Ingredients

  • 250 grams Prawns
  • 100 grams Frozen Peas
  • 1 Lemon, zest & juice, plus extra wedges to serve

Step 2

Uncover, then stir - the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.
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