LEMONY PRAWN & CHORIZO RICE POT

Lemony prawn & chorizo rice pot image

Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh

Provided by Sarah Cook

Time 40m

Number Of Ingredients 11

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Ingredients

1 tbsp olive oil
1 onion , sliced
2 small red peppers , deseeded and sliced
50g chorizo , thinly sliced
2 garlic cloves , crushed
1 red chilli (deseeded if you don't like it too hot)
½ tsp turmeric
250g long grain rice
200g raw peeled prawn , defrosted if frozen
100g frozen pea
zest and juice 1 lemon , plus extra wedges to serve

Steps:

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.
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.

Nutrition Facts : Calories 381 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.2 milligram of sodium