Lemony prawn & chorizo rice pot
Serves 4
Easy
Prep:
Cook:
Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 1 onionsliced
- 2 small red peppersdeseeded and sliced
- 50g chorizothinly sliced
- 2 garlic clovescrushed
- 1 red chilli(deseeded if you don't like it too hot)
- ½ tsp turmeric
- 250g long grain rice
- 200g raw peeled prawndefrosted if frozen
- 100g frozen pea
- zest and juice 1 lemonplus extra wedges to serve
Nutrition: per serving
- kcal381low
- fat7glow
- saturates2g
- carbs55g
- sugars6g
- fibre3g
- protein21g
- salt2.2g
Method
step 1
Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
step 2
Uncover, then stir – the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.
