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Spanish saffron rice with chorizo and prawns


There's paella and then there are other simple Spanish rice dishes. This is one of the latter - a combination of prawns and chorizo with Spanish rice. We haven't peeled the prawns, but if you prefer them peeled for less mess, cook them a minute less.

You'll need

1 tbsp olive oil 1 white onion, finely chopped 3 garlic cloves, crushed Large pinch of saffron threads 260 gm short-grain rice, such as Calasparra 180 gm fresh chorizo, sliced 12 prawns in the shell, legs removed 100 ml dry sherry or white wine 600 ml chicken stock Handful of coarsely chopped flat-leaf parsley, to serve Aïoli and lemon wedges, to serve

Method

  • 01
  • Heat oil in a wide sauté pan or casserole over medium-high heat, add onion and sauté until tender (4-6 minutes). Add garlic and saffron, stir until fragrant (10 seconds), then add rice and stir to coat. Add chorizo and prawns, deglaze pan with sherry, then add stock and bring to a simmer. Cover and simmer over low-medium heat until rice is tender (10-12 minutes). Remove lid, cover with a tea towel and leave to steam for 5 minutes. Scatter with parsley and serve with aïoli and lemon wedges.

Note Calasparra is a short-grain Spanish rice available from select delicatessens; if it's unavailable, substitute another short-grain rice and adjust the cooking time accordingly.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2016

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