Chorizo, pepper & prawn bake
Beautifully fluffy rice, garlic, parsley, lemon & yoghurt
Chorizo, pepper & prawn bake
Serves 4
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
7 Ways
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Ingredients
- 3 mixed-colour peppers
- ½ a bunch of flat-leaf parsley , (15g)
- 50 g higher-welfare chorizo
- olive oil
- 4 cloves of garlic
- 1 mug of basmati rice , (300g)
- 320 g raw peeled king prawns , from sustainable sources
- 2 lemons
- extra virgin olive oil
- 4 tablespoons natural yoghurt
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7 Ways
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Method
Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside. Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat. Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.
Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time’s up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.
Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time’s up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.
Tips
ON THE SIDE
Serve with a leafy green salad, dressed with lemon juice and extra virgin olive oil.
