- 100g (3½oz) chorizo, roughly chopped
- 2tbsp oil
- 2 sticks of celery, chopped, plus some celery leaves for garnish
- 1 medium onion, peeled and finely chopped
- 1 red and 1 green pepper, de-seeded and cut into chunks
- 2 cloves garlic, peeled and finely chopped
- 1tsp dried or 1tbsp of fresh oregano
- Good pinch of ground allspice (or 5 berries, crushed)
- 400g can chopped tomatoes
- 1.2 litres (2 pints) hot vegetable stock
- 1tsp Tabasco sauce
- Salt and freshly ground black pepper
- 300g (10oz) basmati rice
- 200g (7oz) prawns, raw or cooked
- Place the chorizo in a large, hot pan, without oil, and fry it for a few minutes until it browns and the pimiento-flavoured oil is drawn out. Remove the chorizo from the pan with a draining spoon and set aside.
- Add the oil, celery and onion to the pan and fry over a medium heat for 5 mins, until softened.
- Stir in the red and green pepper pieces, garlic, oregano and allspice and cook for another minute.
- Add the tomatoes, stock, Tabasco and seasoning. Bring to the boil, then simmer, uncovered, for 5 mins.
- Stir in the basmati rice and cook over a low heat for another 15 mins, until the rice is just tender and the stock has been absorbed.
- Mix in the cooked chorizo and the prawns, and cook for a few minutes until the raw prawns change colour from grey to pink; if the prawns are already cooked, then simply warm them through.
- Sprinkle with chopped celery leaves and serve.
Feature: Sue McMahon.
Nutritional information per portion
- Calories 551(kcal)
- Fat 15.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.