Spanish rice my style

    1 hour

    This is one of my families favourites, we can get delicious spicy Chorizo sausage in our local shop here in the highlands of Scotland and my children love it so I have made this recipe up. We have made it with local squat lobster in it (instead of the prawns listed here). You could put any shellfish in it though.


    1 person made this

    Serves: 7 

    • 1 tablespoon extra virgin olive oil
    • 15cm (6in) Chorizo sausage, sliced to 1/3 of a cm
    • garlic to taste, sliced thinly
    • 1 medium onion, chopped into 1cm chunks
    • 1/4 red peppers, chopped into 1cm chunks
    • 1/4 green pepper, chopped into 1cm chunks
    • 1/4 yellow pepper, chopped into 1cm chunks
    • 1/4 orange pepper, chopped into 1cm chunks
    • 400g prawns
    • 3 KnorrĀ® chicken stock cubes, crumbled
    • 2 fish stock cubes, crumbled
    • 250g long white rice
    • water, as needed for cooking
    • 1 handful frozen garden peas
    • 2 heaped teaspoon mixed herbs
    • 1 to 2 tins chopped tomatoes
    • fresh parsley, to garnish

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat the olive oil in a heavy bottom large pan. Add the sliced chorizo sausage and cook and stir on a medium heat for a couple of minutes, but be careful not to let it burn. You want to release all those delicious juices.
    2. Add sliced garlic, chopped onion and chopped peppers. Cook for a couple of minutes and add a handful of the prawns .
    3. Add crumbled stock cubes and rice and stir to coat rice in juices.
    4. Add enough water to coat and leave to simmer till the rice has absorbed the stock (you may need to add a little more). Stir frequently to make sure it isn't sticking.
    5. When the liquid has almost gone add the rest of the prawns, peas, herbs and tins of tomato. Simmer for a few minutes to heat through. Garnish with a sprig or 2 of fresh parsley and serve.

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