1 tbsp olive oil
2 small red peppers, deseeded and sliced
50g chorizo, thinly sliced
2 tsp garlic oil
1 red chilli (deseeded if you don't like it too hot)
½ tsp turmeric
1 tbsp chopped chives
250g long grain rice
200g raw peeled prawns, defrosted if frozen
1 Diced Zucchini
zest and juice 1 lemon, plus extra wedges to serve
Boil the kettle. Heat the oil in a shallow pan with a lid, add the peppers, chorizo, garlic oil and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
Uncover, then stir – the rice should be almost tender. Stir in the prawns and zucchini, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.
Recipe from Good Food magazine, February 2012