Prawn & Chorizo Rice

• King Prawns(500 g)
• Chorizo(180 g)
• Steamed Rice(300 g)
• Onion(1)
• Bell pepper(1)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Chicken Broth(700 ml)
• Olive oil(1 tbsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Peel and finely chop the {Onion}, dice the {Bell pepper}, mince the {Garlic}, roughly chop the {Fresh parsley}, and cut the {Chorizo} into bite-size pieces. Pat the {Prawns} dry and season with {Black pepper}.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep skillet or casserole over medium heat. Add the {Chorizo} and cook until it releases its red oil and turns lightly golden at the edges. Stir in the {Onion} and {Bell pepper} and cook until softened, then add the {Garlic}, {Smoked paprika}, {Oregano}, and {Chili flakes}.

   ~8 min

3. 3

   Stir in the {Tomato paste} and cook for 1 minute. Add the {White rice}, {Canned tomatoes}, {Chicken Stock}, and {Salt}. Bring to a gentle boil, then reduce the heat, cover, and simmer until the rice is almost tender and most of the liquid is absorbed.

   ~15 min

4. 4

   Fold the {Prawns} into the rice, cover again, and cook until the prawns are pink and just cooked through and the rice is tender. Squeeze in half the {Lemon} juice and stir through most of the {Fresh parsley}.

   ~5 min

5. 5

   Rest off the heat for 2 minutes, then fluff gently and serve with the remaining {Fresh parsley} scattered over the top and the rest of the {Lemon} cut into wedges alongside.

   ~2 min