- 1½ cups SunRice Long Grain Rice
- 500 ml vegetable stock
- 16–20 king prawns
- 200 g chorizo, diced
- 2 onions, finely diced
- 2 cloves garlic, finely diced
- 3 peppers, green, red and yellow, cut into chunks
- 1 green chilli, finely chopped
- pinch of ground clove
- 1 tsp smoked paprika
- 4 tomatoes, peeled, deseeded and diced
- 1 bay leaf
- 1 tsp Tabasco
- parsley, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring the stock to the boil, add the prawns and simmer for 2–3 minutes then remove from the stock and put both to one side.
Brown the chorizo in a hot, deep-sided pan then remove. Fry the onion, garlic, peppers and chilli in the hot pan in the fat from the chorizo for 5 minutes, stirring. Season with a pinch of ground cloves and the paprika. Stir in the rice and fry until translucent.
Add the tomatoes, bay leaf and stock to the pan. Season with Tabasco, bring to the boil, reduce the heat and simmer for around 20 minutes, then season to taste with salt and ground black pepper.
Mix the prawns and the chorizo through the rice and heat through, or simmer until cooked, adding more stock if required. Serve garnished with parsley.