Prawn and chorizo stew with rice and capsicum

This prawn and chorizo stew with rice and capsicum recipe is inspired by all the traditional dishes that combine seafood, rice and some sort of cured meat.

This recipe is gluten- and dairy-free. If you don’t like prawns, you can substitute fish or other seafood, such as squid. If you don’t like or have chorizo, you can substitute any other sausage or even ham. If using uncooked sausage, make sure you cook it well when adding them to the pot.

Prawn and chorizo stew with rice and capsicum

This recipe is inspired by all the traditional dishes that combine seafood, rice and some sort of cured meat.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 2 servings

Ingredients

  

• 1/2 onion
• 1 celery stick
• 3 medium capsicum different colours if you can find them
• 2 tsp extra virgin olive oil
• 1 Spanish-style chorizo 80-100g
• 1/3 cup basmati rice
• 1/4 cup dry white wine or dry vermouth
• 2/3 cup chicken stock
• 200 g raw peeled prawns
• 1/4-1/2 tsp cooking salt
• 1/2 tsp smoked paprika

To serve

• chopped parsley leaves
• lemon juice
• hot sauce optional

Instructions

 

• Finely chop the onion, celery and capsicums.
• Heat oil in a saucepan or pot at medium heat, add vegetables and cook stirring for 8-10 minutes, until they start to soften.
• While vegetables cook, slice the chorizo. Rinse and drain the rice.
• Add chorizo to the pot, cook for a minute while stirring occasionally.
• Add rice to the pot, cookf for a minute while stirring frequently.
• Add wine or vermouth, stir until liquid evaporates.
• Add chicken stock, mix well and bring to a boil. Lower heat to low and cover. Let rice cook completely, about 15 minutes.
• Add prawns, salt and smoked paprika. Mix well, cover again and cook until prawns are pink and firm.
• Serve with chopped parsley, a squeeze of lemon juice and hot sauce if desired.

Keyword capsicum, chorizo, dairy free, gluten free, prawns, rice

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