Meals and Courses

  • 1 tablespoon olive oil
  • 75 g (3 oz) ready-diced chorizo
  • 1 ready-chopped onion
  • 1 teaspoon ready-chopped garlic
  • ½ red pepper, cored, deseeded and chopped
  • ½ green pepper, cored, deseeded and chopped
  • 1 teaspoon hot chilli powder
  • 1 teaspoon turmeric
  • 1 teaspoon dried mixed herbs
  • 500 g (1 lb) ready-cooked rice
  • 400 g (13 oz) can chopped tomatoes
  • 150 ml (¼ pint) chicken stock, made with boiling water
  • 350 g (11½ oz) cooked peeled king prawns
  • Tabasco sauce, to taste
  • salt and pepper
  • spring onions, chopped, to garnish

Heat the oil in a large saucepan, add the chorizo, onion, garlic and peppers and cook for 2 minutes, until the onion has softened and the chorizo has released its oil.

Add the spices and herbs, then stir in the rice and cook for 1 minute. Stir in the chopped tomatoes and chicken stock, bring to the boil and simmer for 4–5 minutes.

Stir in the prawns and heat through, then season to taste with salt, pepper and a few drops of Tabasco sauce. Divide between 4 bowls and serve immediately, garnished with chopped spring onions.

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