Today we bet on a classic in many homes: rice with chorizo and prawns. A dish that almost everyone likes and that we can complete with other ingredients to give it more flavor and color. If you have something in the fridge about to go bad, integrating it into this rice will be very easy.
I like to add fresh peas to give it a little color, but as I said you can improvise. If you have a Homemade Chicken Broth, use it and the rice will be much tastier. If you don't have it, you can use a chicken broth tablet to supplement it. Do you dare to prepare it?
Rice with chorizo and prawns
Rice with chorizo and prawns is a classic in many homes. We have incorporated peas and a touch of spice into the equation. Do you dare to prepare it?
Author Maria
Rations: 3-4
Preparation time:
Cooking time:
Total time:
Ingredients
- 160 g. of rice
- Chicken soup
- Food coloring for paella
- 18-24 prawns or prawns, peeled
- 1 tablespoon oil
- 200 g. chorizo, sliced
- ½ red onion, minced
- 2 whole tomatoes, peeled, diced
- 1 garlic clove, minced
- ½ cup peas
- 2 cayenne chillies
- Salt and pepper
Preparation
- We cook the rice in the broth following the manufacturer's instructions for the recommended time. About 20 minutes. If you are using food coloring, mix it with the broth before using it.
- While the rice is cooking, put a tablespoon of oil in a large skillet and heat over medium-high heat. We add the onion and the chorizo and cook 6-8 minutes until the chorizo releases the fat and the onion is translucent.
- We add the tomatoes, garlic and 50-60 ml. of chicken broth. We bring to a boil and then we cook over low heat for 10 minutes so that the liquid reduces.
- Finally, add the prawns, the peas and chillies and cook what is necessary so that the prawns are pink.
- Season with salt and pepper and serve with the rice that should be done by now.