- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
This fragrant rice dish bursts with the flavours of a traditional Spanish paella, but takes a fraction of the time.
Ingredients
- 2 teaspoons olive oil
- 2 (260g total) chorizo sausages, sliced
- 1 medium red onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 2 teaspoons smoked paprika
- 2 cups Roasted capsicum (see notes), thinly sliced
- 4 cups Fresh tomato sauce (see related recipe)
- 750g medium green king prawns, peeled, deveined, tails intact
- 3 cups Pea and green onion rice (see notes)
- Chopped fresh flat-leaf parsley leaves, to serve
- Lemon wedges, to serve
Method
- Step 1Heat oil in a large frying pan over medium-high heat. Add chorizo. Cook, stirring, for 5 minutes or until browned. Transfer to a plate lined with paper towel.
- Step 2Add onion. Cook, stirring, for 3 minutes or until onion is softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add capsicum. Cook, stirring, for 2 minutes. Stir in tomato sauce. Bring to boil.
- Step 3Reduce heat to medium. Add prawns. Cook, stirring, for 3 to 5 minutes or until prawns have just changed in colour. Add rice. Stir gently. Cook for 3 to 5 minutes or until rice is heated through and prawns are cooked. Season with salt and pepper. Sprinkle with parsley. Serve with lemon wedges.
- Low carb
- Lower gi
Nutrition
2666 kj
Energy
26.8g
Fat Total
9.5g
Saturated Fat
7.4g
Fibre
44.9g
Protein
180mg
Cholesterol
1739mg
Sodium
50g
Carbs (total)
All nutrition values are per serve
Notes
Kim’s tips: Reserve 11/2 cups Mexican mince mixture for burrito recipe. Keep Mexican mince mixture in fridge for 3 days or freeze in an airtight container for up to 1 month.
Recipe for roasted capsicum.
Recipe for pea and green onion rice.
Recipe for fresh tomato sauce.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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