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Baked King Prawn Rice

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Lovely Spanish filling dish. Taken from Delicious Magazine

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 ounce 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.
  • Tell us what you think