Spanish Rice with Chorizo and Prawns
Spanish Rice with Chorizo and Prawns



  • 1 tbsp oil
  • 1 chopped onion
  • 120g diced cooked chorizo
  • 200g risotto rice
  • 400g tin of black beans, drained
  • 800ml chicken stock
  • 75g shredded kale
  • 300g peeled king prawns
  • 1 lemon, juice only
  • Garlic mayo, to serve
  • Fry the onion in a large pan with the oil and a pinch of salt. When softened, add the chorizo, rice and beans, and stir well to combine. Pour in 600ml of hot stock, then bring to a simmer and cover with the lid. Reduce the heat, cook for 15 mins, then add the remaining stock gradually until the liquid is absorbed and the rice is almost tender.
  • Stir in the kale and scatter over the prawns. Stir the lemon juice through the mixture, then cover and cook for 3 mins more or until the prawns have turned pink. Leave to rest for 5 mins, then serve with dollops of garlic mayonnaise or similar.
30 mins
4 serving

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