Prawn and chorizo rice dish

Jumbalaya style paprika prawns and chorizo


150g king prawns ⁣⁣

75g basmati rice ⁣⁣

0.5 tin Italian cherry tomatoes ⁣⁣

20g chorizo ⁣⁣

0.5 red bell pepper ⁣⁣

Shallot/Onion ⁣⁣

Garlic clove ⁣⁣

Tomato puree ⁣⁣


Black pepper⁣⁣

Chilli flakes


Start by finely chopping the onion and cook in a frying pan with 1 tbsp of olive oil for 5 minutes on a medium heat to soften.
Then add a finely chopped garlic for 2-3 minutes, and then your chopped chorizo, red pepper and chilli flakes.

Poor in cherry tomatoes, a squirt of tomato purée, stir and season with black pepper and paprika. Bring to boil and then simmer for 15 minutes

Cook the rice according to the instructions on the packet.

When the rice is nearly ready, add the prawns to the sauce and cook for about 4 minutes until they are cooked.


Calories - 549

Protein - 37

Carbs - 45

Fats - 16