Chorizo Shrimp

Chorizo Shrimp is a wonderfully simple meal that delivers bold flavour with very little effort. Smoky chorizo infuses the rice while succulent king prawns and sweet peas create a perfect balance of textures and tastes. Served with a crisp fresh salad, it makes a colourful and satisfying meal for any day of the week.

Prep Time 15

Cook Time 30

Total Time 45

Servings Portions

Ingredients

The Chorizo Shrimp:

300 g chorizo raw sliced into 5mm rounds
400 g king prawns raw peeled and deveined
250 g long grain rice
750 ml chicken stock
1 medium onion finely diced
2 cloves garlic finely chopped
150 g frozen peas
1 tbsp olive oil only if the chorizo is quite lean
1 tsp smoked paprika
½ tsp freshly ground black pepper
salt to taste
2 tbsp fresh parsley chopped
1/2 medium lemon juice only

The Side Salad:

1 small lettuce cos shredded
1/2 medium cucumber sliced
2 large ripe tomatoes cut into wedges
¼ red onion thinly sliced
Olive oil
Lemon juice or white wine vinegar
salt
freshly ground black pepper

Instructions

Rinse the rice under cold running water until the water runs almost clear. This helps produce fluffy rice.
250 g long grain rice
Cook the rice in the chicken stock according to the packet instructions until just tender. Keep it warm once cooked.
750 ml chicken stock
While the rice cooks, prepare all the vegetables, garlic, chorizo and prawns.
Heat a large frying pan over a medium heat. Add the sliced chorizo. If your chorizo is quite lean, add a tablespoon of olive oil first.
300 g chorizo, 1 tbsp olive oil
Cook the chorizo for about 5 minutes. Stir occasionally. It should release plenty of flavourful oil and begin to brown around the edges.
Add the diced onion. Cook for 4 to 5 minutes until softened.
1 medium onion
Stir in the chopped garlic and smoked paprika. Cook for one minute until fragrant.
2 cloves garlic, 1 tsp smoked paprika
Add the frozen peas and cook for 2 minutes.
150 g frozen peas
Add the cooked rice to the pan. Stir well so every grain becomes coated in the rich chorizo oils.
Fold the king prawns into the rice mixture.
400 g king prawns
Cook for 3 to 5 minutes. Stir gently until the prawns turn pink and become firm. Avoid overcooking them, as they can become rubbery.
Taste and season with black pepper. Add a little salt only if needed, as the chorizo already contains plenty of seasoning.
½ tsp freshly ground black pepper, salt
Stir through the chopped parsley and squeeze over the fresh lemon juice.
2 tbsp fresh parsley, 1/2 medium lemon
Remove the pan from the heat and allow it to rest for 2 minutes before serving.
Prepare the salad by combining the lettuce, cucumber, tomatoes and red onion. Dress lightly with olive oil, lemon juice or vinegar, salt and black pepper.
1 small lettuce, 1/2 medium cucumber, 2 large ripe tomatoes, ¼ red onion, Olive oil, Lemon juice, salt, freshly ground black pepper
Spoon the Chorizo Shrimp into warm bowls and serve immediately with the fresh side salad.

Equipment

large frying pan or sauté pan with lid
Medium saucepan if cooking the rice separately
Sharp Knife
Chopping Board
wooden spoon
Measuring jug
Serving Bowls

Notes

Hints and Tips:

Use raw king prawns rather than cooked ones for the best texture.

Cooking chorizo gives the richest flavour because it releases more seasoned oils.

Do not overcook the prawns. They only need a few minutes.

Long grain rice stays fluffy, but basmati also works well.

A squeeze of fresh lemon at the end brightens the whole dish.

Add the peas straight from the freezer. There is no need to thaw them first.

Fresh parsley adds colour and freshness without overpowering the smoky flavours.

If you enjoy a little heat, add a pinch of chilli flakes with the garlic.

Leftovers keep well in the fridge for up to two days. Reheat gently until piping hot.

Nutrition