Special Fried Rice With Prawns Chorizo Recipes

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RICE WITH CHORIZO AND SHRIMP - ARROZ CON CHORIZO Y CAMARONES



Rice with chorizo and shrimp - Arroz con chorizo y camarones image

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

2 tbs olive oil
1 white onion (diced)
2 bell peppers (any color, diced)
2 roma tomatoes (peeled and diced)
6 garlic cloves (crushed)
2 cups long grain rice (uncooked)
3 cups seafood stock - can also use chicken broth
1 1/2 lb chorizo (sliced)
2 lb raw shrimp (peeled and deveined)
2 tbs finely chopped parsley or cilantro
Salt to taste
Avocado slices
Onion and tomato curtido
Fried sweet plantains
Aji or hot sauce
Lemon slices

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



Special fried rice with prawns & chorizo image

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

100g basmati rice or long-grain rice
85g frozen pea
1 tbsp sunflower oil
1 egg , beaten
50g finely diced chorizo , bacon or ham
1 garlic clove , chopped
3 spring onions , sliced on an angle
½ red pepper , deseeded and chopped
good pinch five spice powder
1 tsp soy sauce
100g beansprout (optional)
50g peeled prawn

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



Prawn fried rice image

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

250g long-grain brown rice
150g frozen peas
100g mangetout
1½ tbsp rapeseed oil
1 onion , finely chopped
2 garlic cloves , crushed
thumb-sized piece of ginger , finely grated
150g raw king prawns
3 medium eggs , beaten
2 tsp sesame seeds
1 tbsp low-salt soy sauce
½ tbsp rice or white wine vinegar
4 spring onions , trimmed and sliced

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



Chorizo, pepper & prawn bake image

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

3 mixed-colour peppers
½ a bunch of flat-leaf parsley, (15g)
50 g higher-welfare chorizo
olive oil
4 cloves of garlic
1 mug of basmati rice, (300g)
320 g raw peeled king prawns, from sustainable sources
2 lemons
extra virgin olive oil
4 tablespoons natural yoghurt

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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