Chorizo, pepper & prawn bake

Name: Chorizo, pepper & prawn bake
Total time: 40 min
Yield: 4
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

Beautifully fluffy rice, garlic, parsley, lemon & yoghurt

Gluten-freegf

“With crispy chorizo, gorgeous prawns and sweet peppers surrounded by soft plump rice, this easy one-pot wonder is packed full of flavour. It’s colourful, classy, and guaranteed to make people happy. ”

Serves 4

Cooks In40 minutes

DifficultyNot too tricky

7 Ways Chorizo Seafood Fruit Family one-pan recipes One-pan recipes

Nutrition per serving

Calories 466 23%
Fat 11g 16%
Saturates 3g 15%
Sugars 6.8g 8%
Salt 1.4g 23%
Protein 25.6g 51%
Carbs 70.6g 27%
Fibre 3.7g -

Of an adult's reference intake

7 Ways

By Jamie Oliver

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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

By Jamie Oliver

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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.