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.
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.