Spanish Prawns with Red Rice and Chorizo
Serves 2 as a main meal or 4-6 as a tapas
Smoky paprika, pungent garlic and the zing of lemon adorn sweet and juicy prawns and meaty chorizo in this wonderful meal inspired by Spain. The addition of red rice adds a deep nuttiness to the dish, but a brown basmati rice would be a good alternative as you will also be flavouring it with a simple but gutsy sofrito.
- Ingredients:
- For the rice and sofrito:
- 140g red rice/brown rice
- 1 tbsp olive oil
- 1 red onion, small dice
- 1 red pepper, small dice
- 1 clove of garlic, finely minced
- 1 tbsp tomato purée
- 1 dried chilli, crushed or 1 tsp chilli flakes
- 1 tsp smoked paprika
- 1/2 tsp sweet paprika
- Salt and pepper to taste
- For the prawns and chorizo:
- 1 tbsp olive oil
- 80g chorizo, diced
- 2 cloves of garlic, minced
- 1 tsp smoked paprika
- 150-200g raw king prawns
- 1/2 lemon (juice only)
- 1 tbsp chopped parsley
- Salt and pepper to taste
- To serve:
- 1/2 lemon (cut in to wedges)
Step 1: Cook your rice according to the packet instructions.
Step 2: Make the sofrito; heat the oil in a frying pan on a medium heat. Add the onion and pepper and soften for five minutes. Add the garlic and stir for a minute.
Step 3: Add the tomato purée and cook out, stirring for a minute or two.
Step 4: Add the chilli and paprikas and stir on a low heat for two minutes. Turn off the heat until you are ready to add your cooked rice.
Step 5: Add the cooked rice to the sofrito and stir thoroughly so everything is combined and then season to taste. Keep on a low heat whilst you cook the prawns and chorizo.
Step 6: In a separate pan, heat the oil on a medium heat and fry the chorizo to release its oils for a few minutes.
Step 7: Add the garlic and paprika and stir to ensure they do not burn, then add the prawns, stirring frequently and cooking until they are no longer translucent.
Step 8: Squeeze over the juice of half a lemon and stir in the chopped parsley.
Serve the prawns and chorizo on a bed of the rice, with a wedge of lemon on the side to squeeze over. It is lovely with a green salad.