It’s starting to get a little warmer and the thought of mediterranean holidays coming up have got me in a little mood for Spanish!
This one pot isn’t quite paella, but the Spanish inspired flavours will have you reminiscing about your last beach holiday, inspiring you to get in beach body mode for the summer.
- 1 onion, sliced
- 1 red and 1 green pepper, deseeded and sliced
- 50g lean chorizo, sliced
- 2 garlic cloves, crushed
- 1/2 teaspoon smoked paprika
- 1 tbsp avocado or coconut oil for cooking
- 250g easy cook brown or wild rice
- 400g can chopped tomatoes
- 200g raw, peeled prawns, defrosted if frozen
- Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice, paprika and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
- Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.
If you don’t want to spend time at the hob you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic, paprika and oil into an ovenproof dish, then bake for 15 mins at 200C/180C fan/ gas 6. Stir in rice, tomatoes and water, cover, then bake for another 20 mins, stirring in prawns for the final 2 mins.
I find method 2 the easiest and fuss free!