- 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
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2 teaspoons olive oil
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2 (260g total) chorizo sausages, sliced
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1 medium red onion, halved, thinly sliced
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2 garlic cloves, crushed
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2 teaspoons smoked paprika
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2 cups Roasted capsicum (see notes), thinly sliced
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4 cups Fresh tomato sauce (see related recipe)
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750g medium green king prawns, peeled, deveined, tails intact
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3 cups Pea and green onion rice (see notes)
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Chopped fresh flat-leaf parsley leaves, to serve
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Lemon wedges, to serve
Method
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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.
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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.
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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
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2666 kj
Energy
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26.8g
Fat Total
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9.5g
Saturated Fat
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7.4g
Fibre
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44.9g
Protein
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180mg
Cholesterol
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1739mg
Sodium
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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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