Spanish rice & prawn one-pot

Method3 steps · about 20 min

1. 1

   Step 1: Boil the kettle for the later measured rice water. Peel and slice the onion (1), wash and deseed both peppers (1) and slice them, slice the chorizo (50 g) and peel and crush both garlic cloves (2). In a non-stick frying or shallow pan with a lid, heat all the olive oil (1 tbsp) and fry all these prepared ingredients over high heat for three minutes, stirring.

   Fry onion peppers chorizo and garlic · 3 minUses 1 onion, sliced · 1 red pepper, deseeded and sliced · 1 green pepper, deseeded and sliced · 50 g chorizo, sliced · 2 garlic cloves, peeled and crushed · 1 tbsp olive oil

2. 2

   Step 2: Stir all the dry easy-cook basmati rice (250 g) and the full can chopped tomatoes with their juices into the fried pan. Add exactly five hundred millilitres boiling water, cover tightly and cook over high heat for twelve minutes.

   Cook easy-cook rice covered · 12 minUses The full fried aromatic-chorizo pan · 250 g dry easy-cook basmati rice · 400 g canned chopped tomatoes with their juices · 500 ml boiling water for cooking rice

3. 3

   Step 3: Uncover and stir; the rice should be almost tender. Add all the raw peeled prawns (200 g), fully defrosted in the refrigerator if originally frozen, and a splash of the separate extra water only if the pan looks dry. Cook for one further minute as a guide, continuing until the prawns are pink and opaque throughout at 63 °C /145 °F and the rice is tender. Serve immediately as four portions.

   Cook prawns until opaque and rice tender · 1 minUses The entire covered-cooked rice pan · 200 g raw peeled prawns, fully defrosted in the refrigerator if frozen · An additional splash water only if the rice pan is dry