This is a great one pot wonder. Warming, with a little kick and full of flavour.
Fresh chorizo sausages are popping up everywhere. Unlike the traditional chorizo which is firm and cured, fresh chorizo look like regular snags, filled with soft sausage-meat and must be cooked thoroughly.
Similar to paella rice or claypot chicken, the prize in this dish is the tasty hard cooked rice at the bottom of the pan. Still delicious even as leftovers the next day. I used a stainless steel pan for this job. Avoid using a non-stick pan so that you can scrape those tasty bits to your hearts content.
I happened to have saffron needing to be used up but I’m sure you could make this dish without it. Saffron isn’t exactly an economical ingredient.
One Pot Wonder: Chorizo and Prawn Rice
- Heat 1 tablespoon oil in a hot pan and fry sausages, turning frequently until cooked through. Remove from pan and slice to 1 cm thick. Set aside until required.
- Put pan back on medium heat, add another tablespoon oil and cook onion and garlic until soft. Add the drained rice, smoked paprika, turmeric and saffron (if using). Stir well, coating the rice in the fragrant pan oils.
- Add the stock/water, cover with lid and cook on a low heat for 20 minutes until rice is almost done.
- Fluff up rice with a fork and scatter capers on top, then arrange prawns and sliced chorizo on top of rice, cover and cook for a further 10 minutes or until prawns are cooked through.
- Taste and season with salt if required and plenty of freshly ground pepper, garnish with parsley or coriander. Serve with a bottle of wine.