Mix up your weeknight dinners and try this Spanish and French inspired meat and rice dish.
Ingredients
- 2 tablespoons olive oil
- 150g chorizo sausage, sliced
- 2 garlic cloves, crushed
- 1 onion, chopped
- 1 red capsicum, seeds removed, diced
- 1 green capsicum, seeds removed, diced
- 1 teaspoon sweet smoked paprika*
- 200g white long-grain rice
- 2 bay leaves
- 500ml tomato passata* or canned crushed tomatoes
- 1 1/2 cups (375ml) Massel chicken style liquid stock
- 1/4 teaspoon cayenne pepper
- 500g green prawns, peeled, de-veined, tails intact
- 3 tablespoons chopped flat-leaf parsley
- 6 shallots (spring onions), sliced
- Salt, to season
Method
- Step 1Heat oil in a large frypan over medium-high and fry chorizo until golden on both sides. Transfer to a plate and set aside. Add garlic, onion and capsicum to pan and cook for 3 minutes, then add paprika. Return chorizo to the pan and stir in the rice, bay leaves, passata, stock and cayenne. Season well. Bring to the boil then reduce heat to low and simmer for 20 minutes. Add prawns, cover, and cook for a further 5 minutes. Add the parsley and stir well. Place in serving bowls and garnish with shallots.
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1996 kj
Energy
16g
Fat Total
4g
Saturated Fat
4g
Fibre
30g
Protein
160mg
Cholesterol
1175.09mg
Sodium
9g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
Notes
* Smoked sweet paprika is available from gourmet food stores. Passata (or sugo) is sieved tomatoes. Available from greengrocers and delicatessens.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
0