Spice up your dinner tonight with this cracking dish. Big fat juicy prawns with smokey spicy chorizo and rice, a match made in heaven.

It’s one of those dishes that you just pop in the middle of the table and let everyone took in.

INGREDIENTS
Prep 15 Min | Total 50 Min |Serves 5

  • 20 king prawns, peeled and deveined.
  • 1 green pepper, roughly chopped.
  • 1 red pepper, roughly chopped.
  • 1 stick of celery, roughly chopped.
  • 1 large white onion, roughly chopped.
  • 2 garlic cloves, roughly chopped.
  • 400 g basmati rice.
  • 1 litre of chicken stock.
  • 500 g of tomato passata.
  • 200 g cooking chorizo sausages, sliced.
  • 4 tsps of Cajun seasoning.
  • 1 tsp of dried oregano.
  • 1 lime.
  • A handful of fresh coriander, roughly chopped.

INSTRUCTIONS

1. In a hot pan add a drizzle of olive oil followed by the onions, celery and peppers. Season with salt and pepper and fry over a medium heat for 10 minutes so the veg start to get a nice bit of colour. Give it a stir every so often.

2. Add the chorizo along with the garlic and 3 tsps of Cajun seasoning, the dried oregano and continue to fry for 2-3 minutes.

3. Add the rice, mix with everything to get it nicely coated and fry for 1 minute. Turn the heat down add the passata and cookout for 2 minutes. Now add the stock, bring to the boil then reduce and simmer for 20-25 minutes or till the rice is cooked. If need be add a little water. When the rice is done turn off the heat and allow to rest while you fry the prawns.

4. Coat the prawns in the remaining tablespoon of Cajun seasoning and mix well. Get a frying pan over a high heat and get really hot. Add a drizzle of oil and cook the prawns for 2 minutes on each side, then place into a bowl. (Make sure prawns are thoroughly cooked through). Cut the lime in half and squeeze half the juice over the prawns and the other half over the rice. Sprinkle the coriander over the rice and mix through. Scatter the prawns over the rice and serve immediately.

Enjoy!

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@Familyhomecook

Forks N' Roses granted permission by Richard Rodriguez

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