Chorizo Pepper Prawn Bake Food

SPANISH RICE & PRAWN ONE-POT

Spanish rice & prawn one-pot image

A fast and easy meal filled with Mediterranean holiday flavours

Provided by Good Food team

Time 20m

Number Of Ingredients 8

Ingredients

1 onion, sliced
1 red and 1 green pepper, deseeded and sliced
50g chorizo, sliced
2 garlic cloves, crushed
1 tbsp olive oil
250g easy cook basmati rice (we used Tilda)
400g can chopped tomato
200g raw, peeled prawns, defrosted if frozen

Steps:

Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
Uncover, then stir - the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

Nutrition Facts : Calories 356 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.85 milligram of sodium

LEMONY PRAWN & CHORIZO RICE POT

Lemony prawn & chorizo rice pot image

Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh

Provided by Sarah Cook

Categories Dinner, Main course

Time 40m

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
1 onion , sliced
2 small red peppers , deseeded and sliced
50g chorizo , thinly sliced
2 garlic cloves , crushed
1 red chilli (deseeded if you don't like it too hot)
½ tsp turmeric
250g long grain rice
200g raw peeled prawn , defrosted if frozen
100g frozen pea
zest and juice 1 lemon , plus extra wedges to serve

Steps:

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.
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.

Nutrition Facts : Calories 381 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.2 milligram of sodium

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