Spanish rice with prawns and chorizo

The whole family can dig into this sunny supper that’s packed with Mediterranean flavours. To make it veggie, simply replace the chorizo and prawns with green pepper and mushrooms.

Ingredients

Serves: 4

Ready in: 30 mins

• 1 tbsp olive oil
  
• ½ x 225g pack Co-op Chorizo Ring, diced
• 1 onion, sliced
  
• 1 red pepper, sliced
• 1 tsp paprika
  
• 2 garlic cloves, finely chopped
  
• 250g long grain rice
• 400ml chicken stock
• 400g tin chopped tomatoes
• 150g cooked king prawns
• 120g frozen peas
• Handful fresh parsley, finely chopped
• Lemon wedges, to serve

Method

1. In a large frying pan with a lid, heat the oil then add the chorizo and cook for a few mins until it releases its oil and crisps up a little. Remove from the pan with a slotted spoon and set aside.
   
2. Add the onion and red pepper to the pan and cook for 6-7 mins until softened. Stir in the paprika and garlic and cook for another minute.
3.  Add the rice and stir until coated with oil, then return the chorizo to the pan along with the stock and tomatoes. Bring to the boil then reduce to a simmer, cover and cook for 10 mins.
4.  Remove the lid and cook for 15 mins more until the liquid has been absorbed, adding the prawns and the peas for the last 5 mins of cooking.
5.  Stir through the parsley and divide between 4 shallow bowls, garnishing with lemon wedges for squeezing over.