RICE WITH CHORIZO AND SHRIMP - ARROZ CON CHORIZO Y CAMARONES
Rice with chorizo and shrimp, also known as arroz con chorizo y camarones, made with rice and chorizo cooked in a seafood broth with shrimp, onions, peppers, garlic, tomatoes, and parsley.
Provided by Layla Pujol
Categories Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
- Stir in the crushed garlic, mix well.
- Add the diced tomatoes, mix well and cook for another 5 minutes.
- Add the rice and stir for about 2 minutes.
- Add the chorizo slices and the seafood stock, stir well and bring to a boil.
- Reduce heat to a simmer, cover and cook for about 15-20 minutes.
- Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
- Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
- Serve with fried ripe plantains, tomato and onion curtido, aji or hot sauce, and avocado slices.
SPECIAL FRIED RICE WITH PRAWNS & CHORIZO
A fusion dish that merges Spanish paella with Asian egg fried rice - a great way to get kids to eat vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 12
Steps:
- Boil the rice following pack instructions, adding the peas for the final min. Drain.
- Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.
- Wipe the wok with kitchen paper, then heat the remaining oil. Toss in the meat, garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, rice, peas and soy, then stir-fry for 5 mins more. Finally add the beansprouts, if using, the egg and prawns, and stir-fry to heat through.
Nutrition Facts : Calories 404 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
PRAWN FRIED RICE
Make this easy Asian-inspired dish in just 30 minutes. It's healthy and low in calories but big on flavour, making it perfect for a speedy family supper
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
- Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
CHORIZO, PEPPER & PRAWN BAKE
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.
Provided by Jamie Oliver
Categories Family one-pan recipes 7 Ways Chorizo Seafood Fruit One-pan recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 466 calories, Fat 11 g fat, SaturatedFat 3 g saturated fat, Protein 25.6 g protein, Carbohydrate 70.6 g carbohydrate, Sugar 6.8 g sugar, Sodium 1.4 g salt, Fiber 3.7 g fibre
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