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Prawn and Chorizo Rice

Prawn and Chorizo Rice

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This is a bold, flavour-packed dish that combines the smoky, spicy richness of Spanish chorizo with the sweet, delicate flavour of juicy prawns.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 people
Course: Main Course
Cuisine: Spanish
Calories: 690
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 70g diced chorizo
  • 125g arborio risotto rice
  • 400g can black beans in water, drained and rinsed
  • 500ml chicken stock, hot
  • 75g kale, thick stalks removed
  • 150g pack extra large king prawns
  • 1 lemon, juice

Method
 

  1. Heat the oil in a large deep frying pan over a medium-high heat.
  2. Add the onion and a pinch of salt, then fry for about 5 minutes until starting to soften.
  3. Add the chorizo and fry for another 3-4 minutes.
  4. Add the rice and beans, stirring everything together.
  5. Pour over 400ml of the hot stock and set the rest of the stock aside.
  6. Bring to a simmer, cover with a lid, reduce the heat to medium-low and cook for 15 minutes.
  7. Reheat the remaining 100ml stock and add to the pan, stirring constantly for about 5 minutes, until most of the liquid has been absorbed and the rice is almost tender.
  8. Stir in the kale, then scatter over the prawns.
  9. Add the lemon juice, cover and cook gently for a further 3-4 minutes or until the prawns have turned pink.

Nutrition

Calories: 690kcalCarbohydrates: 74gProtein: 50gFat: 23gSaturated Fat: 6gSodium: 1290mgFiber: 17gSugar: 5g

Notes

Enjoy with seasonal British asparagus. Remove any woody part of the stem, then slice one third and set aside. Cook the remaining stems in boiling water for about 3–4 minutes. Add the asparagus pieces to the pan just before the kale, while there's still some liquid in the pan.

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