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

Serves 4

Ingredients:

1 tbsp oil

1 red onion sliced

1 red pepper deseeded and sliced

1 green pepper deseeded and sliced

50g chorizo

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

Preparation Method:

1. 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.
2. Stir in the rice, the bay leaf and chopped tomatoes with 500ml boiling water, cover then cook over a high heat for 12 minutes.
3. 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.