Baked King Prawn Rice

A community recipe by WelshRarebit

Not tested or verified by Nigella.com

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Introduction

Lovely Spanish filling dish. Taken from Delicious Magazine

Ingredients

Serves: 4

Metric Cups

6 slices chorizo (thin sliced)
2 cloves garlic (chopped)
1 small onion (finely chopped)
300 grams long grain rice
2 teaspoons paprika
750 millilitres chicken stock
75 grams peas
300 grams raw king prawns

6 slices chorizo (thin sliced)
2 cloves garlic (chopped)
1 small onion (finely chopped)
10⅗ ounces long grain rice
2 teaspoons paprika
26 fluid ounces chicken broth
2⅔ ounces peas
10⅗ ounces raw king shrimp

Method

Baked King Prawn Rice is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven gas 5.

Finely slice the chorizo (as thinly as possible). Put the shredded chorizo, onion, and garlic in a flameproof casserole, cook for 5 mins until softened. No need to add oil.

Add the rice and paprika, stir for 30 secs and add the stock. Bring to the boil, cover and bake for 20 mins.

Stir in the peas and prawns and return to the oven, approx 6-8 mins, until the prawns are pink and cooked through.

Serve hot.

Preheat oven gas 5.

Finely slice the chorizo (as thinly as possible). Put the shredded chorizo, onion, and garlic in a flameproof casserole, cook for 5 mins until softened. No need to add oil.

Add the rice and paprika, stir for 30 secs and add the stock. Bring to the boil, cover and bake for 20 mins.

Stir in the peas and prawns and return to the oven, approx 6-8 mins, until the prawns are pink and cooked through.

Serve hot.