PRAWN AND CHORIZO RED RICE JAMBALAYA

Recipe Created By:

Paul Gayler

Serves

4

ready in

30 minutes

difficulty

Easy

What you will need

  • 350g Riso Gallo Rustico Red Rice
  • 200g cooked medium size prawns
  • 150g cooking chorizo, cut into thick chunks
  • 2 large mixed peppers (yellow & red), halved, deseeded, cut into 1.5cm chunks
  • 75ml bottled piri Piri sauce (or similar hot sauce)
  • 2 garlic cloves, crushed

Staple store ingredients:

  • 2 tb olive oil
  • 1tsp dried oregano
  • 1 chicken stock cube (prepared into 200ml chicken stock)

How to prepare:

Boil the red rice until cooked following the instructions on the packet, then remove and drain in a colander.

Meanwhile heat a large non-stick frying pan, add the olive oil, garlic and yellow pepper and cook until the pepper begins to soften, about 5 minutes.

Add the chorizo chunks and cook until golden, about another 5 minutes.

Add the cooked rice, the prepared stock the oregano and the Piri piri sauce, mix well to combine, season to taste.

Finally add the cooked prawns, heat through for a final 2 minutes.

Transfer to a serving dish and serve.

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