Ingredients
20ml olive oil
1 tbsp
1 brown onion
diced
2 cloves garlic
diced
1 chorizo sausage
sliced
1 red capsicum
sliced
2 cups arborio rice
125ml white wine
1/2 cup
400g chopped tomatoes
from a tin
750ml fish stock
3 cups
150g green prawns
peeled, deveined, heads removed
coriander
to serve
Allergy Advice
Contains Fish
Contains Shellfish
Equipment
- 1 large, deep frypan with a lid
Instructions
- Heat oil in a large, deep frypan with a lid. Add onion and garlic and saute over gentle heat for 3-4 minutes. Add chorizo and capsicum and cook for 2 minutes. Add rice and cook for a further minute. Increase heat, add wine and allow it to bubble up. When the wine has been absorbed, add the tomatoes and cook, stirring, for 2 minutes.
- Fill the tomato tin with water and add to the mix along with the stock. Bring to the boil, reduce heat to the lowest setting, place a lid on the frypan and cook for 12-15 minutes until all of the liquid has been absorbed and the rice is cooked.
- Stir through prawns and cook for a further 2-3 minutes until they are tender. Add a little more water if it is looking too dry. Just before serving, stir through coriander.
Notes
Tip
You can buy fish stock in cartons from the supermarket.
Tip
Good quality frozen prawns are fine. I like to keep some in the freezer for just this type of easy midweek meal. Paired with the spicy chorizo, they add some excitement to the dish, and can be thrown in at the last minute to cook through.
