Prawn and Chorizo Pulao

The additions of Mexican chorizo and vinegar add a boost of flavor to the ingredients, with the combination creating a nice approximation of the elusive Goan sausage. Serve this dish warm with a good glass of chilled white wine or an ice cold beer, alongside a fresh salad of thinly sliced tomatoes, cucumbers and, perhaps, a few scallions.

Serves 4 to 6

2 cups fine-grain rice such as basmati

2 large red onions, halved and thinly sliced 4 tablespoons vegetable oil

2½ teaspoons sea salt

1½ pounds Mexican chorizo

½ teaspoon paprika

½ teaspoon ground turmeric

¼ teaspoon cumin

3 tablespoons tomato paste

1 pound whole prawns, deveined with tails left on 2 tablespoons cider vinegar or coconut vinegar 2 to 3 tablespoons fresh cilantro

1 serrano pepper, minced (deseeded if desired)

Instructions: Rinse the rice under cold tap water in a fine-mesh sieve until the water is no longer cloudy. Transfer the rice to a large bowl, cover with water up to an inch above the height of the rice and let it soak for at least 30 minutes.

Preheat the oven to 420 degrees.

Mix the onions with 2 tablespoons oil and 1 teaspoon salt. Spread the onions out on a large baking sheet or pan. Place in the oven and cook for about 35 to 45 minutes, stirring occasionally so they cook evenly, until brown and crispy (check them occasionally to make sure they don’t char). Remove from oven and transfer to a bowl. Set aside.

Heat 1 tablespoon of oil in a medium heavy-bottom saucepan on mediumhigh heat. Remove the sausage from the casing and break it into bits and saute in the saucepan for about 3 to 4 minutes, until the fat has rendered. Add the paprika, turmeric and cumin to the sausage and cook for 30 seconds, stirring constantly. Reduce heat to medium-low and stir in the tomato paste and cook for 2 minutes. Drain the rice, and add it to the saucepan. Cook for 1 minute carefully to avoid breaking the grains. Add the remaining salt, followed by 6 cups of water. Increase the heat to high and bring the water to a rolling boil. Reduce heat to a gentle simmer, and cover with a heavy lid. Cook for about 15 to 20 minutes until the rice is almost tender. Arrange the prawns on top of the rice, sprinkle the vinegar and put the lid back on and continue to cook for an additional 5 to 6 minutes, until the prawns are pink and cooked. Remove from heat and let it sit covered for about 5 minutes. Then fluff the pulao with a fork. Garnish with the caramelized onions, cilantro and serrano. Serve immediately.