How To Make Lemony Prawn & Chorizo Rice Pot
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Serves:
Ingredients
- 250g prawns, peeled and deveined
- 150g chorizo, sliced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 200g Arborio rice
- 500ml vegetable or chicken stock
- Juice and zest of 1 lemon
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Heat a large skillet or pan over medium heat. Add the chorizo and cook until crispy. Remove from pan and set aside.
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In the same pan, add the onion and red bell pepper. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
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Add the Arborio rice to the pan and cook for 2 minutes, stirring constantly.
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Pour in the vegetable or chicken stock and lemon juice. Stir well and bring to a simmer. Cover and cook for 15 minutes, or until the rice is cooked and most of the liquid is absorbed.
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Stir in the prawns, lemon zest, paprika, salt, and pepper. Cook for another 5 minutes, or until the prawns are cooked through.
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Remove from heat and garnish with fresh parsley. Serve hot.
Nutrition
- Calories : 349kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 183mg
- Sodium : 857mg
- Total Carbohydrates : 30g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 23g
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