A simple one pot prawn, chorizo and rice casserole that’s packed full of hearty real food ingredients. It’s the perfect example of how a casserole can be simple, flavourful and nourishing. This dish is a variation on the traditional paella. A complete supper from one pot with little cleanup. Perfect for the cold weather when all you want to do is put your feet up by the fire.
Time: 20 mins
1 tbsp oil
1 red onion sliced
1 red pepper deseeded and sliced
1 green pepper deseeded and sliced
2 garlic cloves finely chopped
1 cup frozen peas
250g easy cook basmati rice
400g chopped tomatoes
1 bay leaf
200g raw peeled king prawns
- Boil the kettle. In a creuset dish or large saucepan with a lid, fry the onion, peppers, garlic and chorizo over a high heat for 2-3 minutes.
- Stir in the rice, the bay leaf and chopped tomatoes with 500ml boiling water, cover then cook over a high heat for 12 minutes.
- Remove the lid, then stir – the rice should be almost tender. Stir in the prawns and the frozen peas with a dash more water if the rice is looking dry, then cook for another minute until the rice is just tender and the peas are cooked through.