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