About this recipe: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.
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Method Prep:20min › Cook:40min › Ready in:1hr
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.
Add sliced garlic, chopped onion and chopped peppers. Cook for a couple of minutes and add a handful of the prawns .
Add crumbled stock cubes and rice and stir to coat rice in juices.
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.
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.