Spanish rice with chorizo & prawns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 onions, sliced olive oil 120g chorizo , chopped into pieces 300g paella rice pinch saffron 800ml chicken stock , hot 200g prawns 1/2 lemonsmall bunch parsley , chopped
Cook the onion 1 tbsp olive oil in a wide, shallow pan until softened.
Add the chorizo and cook for a couple of minutes until the oil is released.
Add the chicken and cook for a few minutes until just cooked through, then add prawns and cook through
Remove the chicken and prawns and set aside
Stir in the rice until coated in all the oils. Stir the saffron into the stock then add to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.
Stir in the prawns & chicken until heated through completely, then squeeze over lemon and toss through the parsley.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PENFOLDROCKS.
Add the chorizo and cook for a couple of minutes until the oil is released.
Add the chicken and cook for a few minutes until just cooked through, then add prawns and cook through
Remove the chicken and prawns and set aside
Stir in the rice until coated in all the oils. Stir the saffron into the stock then add to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.
Stir in the prawns & chicken until heated through completely, then squeeze over lemon and toss through the parsley.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PENFOLDROCKS.
Nutritional Info Amount Per Serving
- Calories: 536.3
- Total Fat: 17.5 g
- Cholesterol: 34.2 mg
- Sodium: 435.5 mg
- Total Carbs: 58.9 g
- Dietary Fiber: 6.1 g
- Protein: 35.0 g
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