Exotic Specialties


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PRAWN & CHORIZO RED RICE JAMBALAY


What you need

  • [   ] 200g cooked medium size prawns
  • [   ] 150g cooking chorizo
  • [   ] cut into thick chunks
  • [   ] 350g Gallo Italian Red Rice
  • [   ] 2 large mixed peppers halved and deseeded and cut into 1.5cm chunks
  • [   ] 75ml bottled piri Piri sauce or similar hot sauce
  • [   ] 2 garlic cloves crushed
  • [   ] 2 tb olive oil
  • [   ] 1tsp dried oregano
1 chicken stock cube (prepared into 200ml chicken stock)

Proposed by: Paul Gayler


'
4
Easy

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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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