Serves 4

Ingredients

 

1 Onion, peeled and chopped finely

I Red Pepper, deseeded and cut into chunky strips

1 Green Pepper, deseeded and cut into chunky strips

3 Celery Sticks, sliced

2 Tbsp Rapeseed Oil

100 g Chorizo, thickly sliced

250 g Pork Sausage, thickly sliced

3 Garlic Cloves, peeled and crushed

0.5 Tsp Chilli Powder, or to taste

1 Tsp Paprika

250 g Long Grain Rice

Leaves from 4 sprigs of Thyme

400 ml Passata

300 ml Chicken Stock

250 g cooked and shelled Tiger Prowns

Leaves from 25 g packet of Parsly, chopped

6 Spring Onions, trimmed and sliced finely

1 Tsp Sea Salt and Cayenne Pepper, to taste

 

How to cook

 

Heat the Oil in a large frying pan. Fry the Chorizo and Sausage slices on all sides until golden brown

Lift out and set aside

Add the Garlic, Onions, Peppers and Celery and cook for 5 minutes

Add the Chilli Powder and Paprika and cook for a further 1 minute

Stir in the Sausages, Rice, Thyme, Passata, Chicken Stock, Salt and Cayenne Pepper.

Cover and simmer for 15 minutes or until the Rice has absorbed most of the liquid

Uncover the pan and sprinkle over the Prawns

Re-cover and cook for 2-3 minutes until the Prawns are warmed through

Uncover and fork the Prawns and chopped Parsly into the Rice

Serve scattering the Spring Onions over the top

 

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