ONE- PAN SPANISH PRAWN & CHORIZO RICE
SERVES 8
2 cups medium-grain rice
500g raw prawn cutlets
Extra virgin olive oil
200g cured Spanish chorizo sausage, sliced (not the fresh ones that need cooking)
2 brown onions,
roughly chopped
2 stalks celery, finely chopped
1 red onion, halved and sliced
8 garlic cloves, roughly
chopped
1 tbsp paprika
1 tsp smoked paprika
Big pinch chilli flakes
2 cups chicken stock
1 x 400g can cherry tomatoes, drained (or use
1 punnet fresh if in season)
1 lemon, halved
2-3 spring onions, chopped
½ cup finely chopped parsley
1 Rinse the rice in a sieve for 30 seconds or until the water runs clear. Set aside in the sieve over a bowl for at least 15 minutes to drain. If the prawns are frozen, defrost them in a bowl of warm water, then drain and set aside. You can remove the tails if you like.
2 Place your frying pan over medium-high heat. When hot, add 1 tbsp extra virgin olive oil and fry the chorizo briefly until golden brown. Transfer to a bowl and set aside.
3 Reduce the heat to medium and add ¹∕ ³ cup extra virgin olive oil (you need more than you think, trust me). Stir in the brown onion and celery, and cook, stirring often, for 10-15 minutes until everything is soft and turning golden and sticky. Add the red onion and garlic, then cook for another 5 minutes. Stir through the paprikas and chilli, then cook for another minute.
4 Add the well-drained rice to the pan and turn the heat to high. Stir-fry everything for a few minutes until the rice is nice and hot and popping. Pour in the stock and cherry tomatoes, then stir well and bring to the boil. As soon as it reaches a boil, reduce the heat to very low and cover tightly with the lid – you only want the very minimum of steam escaping. Leave it at the gentlest simmer for 20 minutes.
5 Remove the lid and scatter the prawns and chorizo on top of the rice, then replace the lid. Cook for 5 minutes, then turn off the heat and leave to stand for another 10 minutes. 6 Give it a stir with a wooden spoon, then season to taste with salt and pepper. Squeeze the lemon over, then stir through the spring onions and parsley. Serve with a simple green salad or steamed veges.