Always refer to the product label for the most accurate ingredient and allergen information.
Baby Plum Tomatoes
Flat Leaf Parsley
Steamed Basmati Rice
a) Preheat your grill to high. b) Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. c) Halve the tomatoes and pop into a bowl with a drizzle of olive oil and season with salt and pepper. d) Peel and grate the garlic (or use a garlic press) and pop into a bowl with the olive oil (see ingredients for amount), mix and season with salt and pepper. e) Zest the lemon and cut into wedges. f) Roughly chop the parsley (stalks and all).
a) Heat a drizzle of oil in a large frying pan over medium high heat. b) Once hot, add the chorizo and pepper and cook until slightly softened, 2 mins. c) Add the prawns and cook, stirring, until almost cooked, 2-3 mins. d) Halve the ciabatta (as if you were making a sandwich) and lay on a baking tray cut-side up and spread the garlic mixture on top. e) Add the smoked paprika and tomato puree to the pan with a splash of water and cook for a further 1 minute.
a) Meanwhile, cook the rice to pack instructions. b) Pop the garlic bread under the grill until golden, 2 mins. c) Once the rice is cooked, stir it through the prawns and chorizo with the lemon zest and parsley. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. d) Taste and season with salt and pepper. e) Divide the rice between plates. f) Add the garlic ciabattas and top them with the tomatoes, serve with the lemon wedges alongside for squeezing over, enjoy!