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Smoky Chorizo & King Prawn Rice

Smoky Chorizo & King Prawn Rice

Smoky Chorizo & King Prawn Rice

Three Steps | Ready in 10

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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.

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

1

Mexican Spice

25

Sun-Dried Tomato Paste

125

Baby Plum Tomatoes

1

Steamed Long Grain Rice

150

Mangetout

60

Chorizo

½

Lemon

180

King Prawns

1

Coriander

Nutritional information

Energy (kcal)435 kcal

Energy (kJ)1820 kJ

Fat16 g

of which saturates5 g

Carbohydrate43 g

of which sugars9 g

Protein29 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Chopping Board

•Sieve

•Grill Pan

•Knife

•Plate

Instructions

Fry the Chorizo

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.

Add the Rest

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.

Rice Time

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.

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