Tuesday, 23 June 2015

Prawn And Chorizo Rice For Two

A guest post by Sally who runs the blog www.sallyakins.com. Sally is a mum who writes about eating well, working out and making the most of life

Even though life can be hectic, I try to make time to have dinner alone with my husband every now and then. When we've had a run of busy days where we rush around and hardly see each other, it's good to sit down and chat over a plate of food.

This recipe for Prawn and Chorizo Rice is really easy to make, and if I'm feeling particularly organised I can get ahead with the chopping and preparation earlier in the day. Remember to cover the garlic if you decide to do that, or everything in your fridge will taste of garlic!

If you are using stock cubes or melts, you may find that you have to make up 500ml of stock. This can be a bit of a bonus, as it then allows you to add a little more later on in the cooking process if you think the rice needs more fluid.
And if you're cooking for four, the recipe is easily doubled to feed everyone.

Prawn and Chorizo Rice for Two



Ingredients

(Serves 2)
1/2 tsp rapeseed oil (or similar)
75g chorizo, skin removed halved lengthwise and cut into thick slices
1 garlic clove, finely chopped
Pinch of saffron threads
1/2 tsp white sugar
125g paella rice
250ml chicken stock (plus extra if needed)
1/2 a 400g tin of chopped tomatoes in juice
125g peeled uncooked prawns, deveined if you wish




Method

Pour half a teaspoon of rapeseed oil, or whatever oil you generally use for frying, into a large cold saucepan and add the sliced chorizo.
Place over a medium heat and cook until the chorizo releases its oils - this usually takes 2-3 minutes. Then add the garlic to the pan and continue to cook for 1 more minute.
Add the saffron, rice, sugar, chicken stock and tomatoes to the pan. Bring it to the boil, then partially cover and reduce the heat to low. Simmer for 15 minutes, stirring occasionally.
Add the prawns to the pot along with a little more hot stock or water if you think it is needed, and stir well.
Cover the pot and leave to cook for a further 10 minutes, by which time the rice should be tender and the prawns have turned pink.
Remove from the heat and allow to stand for 5 minutes, then fluff the rice and serve.
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4 comments

  1. I could easily eat this right now, unfortunately I have none of the above ingredients to make it, I need to go shopping and dinner tonight is sorted!

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    Replies
    1. It does look very tasty Lucy, I agree with you!

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  2. WOW this looks so freaking yummy! I'd love to have some now.

    ReplyDelete
    Replies
    1. It looks easy to make too. I think I will make this dish soon :)

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