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Smoky Chorizo & King Prawn Rice

Smoky Chorizo & King Prawn Rice

Three Steps | Ready in 10

Extra Rapid
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Little can beat the smell of sizzling chorizo. Well, apart from the taste! Combined with the delicate flavour prawns, the two are a match made in foodie heaven. Seasoned with Mexican spice for a welcome kick of heat, this super-speedy dish is easy to make and even easier to enjoy.

Allergens:MilkCrustaceans
Preparation Time10 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

60 grams

Chorizo

(ContainsMilk)

1 punnet(s)

Baby Plum Tomatoes

1 pack(s)

Mangetout

1 bunch(es)

Coriander

½ unit(s)

Lemon

1 pot(s)

Mexican Spice

180 grams

King Prawns

(ContainsCrustaceans)

1 pot(s)

Sun-dried Tomato Paste

1 pack(s)

Steamed Basmati Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1820 kJ
Energy (kcal)435 kcal
Fat16.0 g
of which saturates5.0 g
Carbohydrate43 g
of which sugars9.0 g
Protein29 g
Salt3.59 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Knife
Sieve
Zester
Plate
Instructionsarrow up iconarrow up icon
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1

Add the Mexican spice to the chorizo and cook for 1 min (add less if you don't like too much heat). Add the tomatoes and prawns and cook until the tomatoes are starting to soften and the prawns are almost cooked, 2-3 mins. Add the sweetcorn, sundried tomato paste and lemon zest with a splash of water and cook, stirring, for a further 2-3 mins. Season with salt and pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

2

Add the Mexican spice to the chorizo and cook for 1 min (add less if you don't like too much heat). Add the tomatoes and prawns and cook until the tomatoes are starting to soften and the prawns are almost cooked, 2-3 mins. Add the sweetcorn, tomato puree and lemon zest with a splash of water and cook, stirring, for a further 2-3 mins. Season with salt and pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

3

Meanwhile, cook the rice according to pack instructions. Stir the cooked rice through the prawn mixture with half the coriander and squeeze over some lemon juice. Taste and add more salt and pepper if necessary Divide between plates and scatter over the remaining coriander. Serve with any remaining lemon wedges.