Prawn & Chorizo Rice

A delicious, quick & easy to make dish!  Chorizo and Prawns are a match made in heaven!

Serves 4

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1 tbsp olive oil

100g chorizo, diced

1 onion, peeled & finely chopped

3 garlic cloves, peeled & finely chopped

1 tbsp smoked paprika

250g basmati rice

1 x 400g can of chopped tomatoes

350ml chicken stock

Salt & freshly ground pepper

300g raw prawns

Preparation method

1.  In a large frying pan or wok heat the olive oil and fry the chorizo on a medium heat until it changes colour.  Add the onion and cook for 3 minutes or until softened.  Stir in the garlic and smoked paprika and cook for a further minute, stir continuously.

2.  Add the rice, tomatoes and stock and bring to the boil for one minute, season to taste.  Reduce the heat and simmer for 10 minutes with the lid on.

3.  Stir in the prawns, cover and cook for a further 5 minutes until the rice is tender.

4.  Serve in warmed bowls, enjoy!

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Chorizo & Prawn Risotto

Chorizo & Prawn Risotto

Chorizo and Prawns, a match made in heaven – this is comfort food at its best!

Serves 4

Preparation time:  15 minutes

Cooking time:  40-45 minutes

Ingredients

150g of Cherry tomatoes

Drizzle of olive oil

2 sticks of celery, finely chopped

1 red pepper, finely chopped

1 large onion, finely chopped

200g chorizo sausages, sliced and halved

1 tsp chilli flakes

275g risotto rice

Glass of white wine

1-1 ½ litres of chicken stock

pinch of saffron, infused in a 1 tbsp of warm water

200g uncooked king prawn

pepper

small handful of coriander leaves

knob of butter

Preparation method

1. Preheat the oven to 200C/Gas Mark 6.  Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.

2. Heat a tablespoon of oil in a large frying or wok and add the onions, celery and red pepper.  Cook on a low heat for 4-5 minutes or until softened.  Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.

3. Add the wine and stir through. Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander leaves and continue stirring until the prawns turn pink.

4. Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish.

• If you have any leftovers, you can eat this the next day by sprinkling with parmesan cheese and placing in the oven at 170C/Gas Mark 4 for 45 minutes, delicious!

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Chorizo & Prawn Spaghetti with Lime

Chorizo & Prawn Spaghetti with Lime

A super quick delicious dish that can be made in the time it takes to cook spaghetti!

Serves 2

Prep time:   5 minutes

Cooking time: 10 -12 minutes

Ingredients

1 fish stock cube

200g/7oz spaghetti

1 tbsp olive oil

2 cloves of garlic, peeled & finely chopped

100g/3½oz chorizo, cut into cubes

200g/7oz raw king prawns

2 tomatoes, chopped

1 tbsp red wine vinegar

1 lime, juice only

Salt & freshly ground pepper

Extra virgin olive oil, for dressing

Method

1.  Place the fish stock cube in a pan of boiling water and cook the spaghetti as per packet instructions.

2.  In a large frying pan heat the oil and fry the garlic until it has softened.  Add the chorizo and prawns and fry for 2-3 minutes.

3.  Add the tomatoes and red wine vinegar and cook for 2-3 minutes until the sauce has thickened.

4.  Add the cooked spaghetti and stir through, drizzle with lime juice and season to taste.

5.  To serve, divide between to serving plates and drizzle over some extra virgin olive oil, enjoy!

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Chicken & Chorizo Braised in Cider

Chicken & Chorizo Braised in Cider

A rich cider and chorizo sauce is a perfect match for this dish of succulent chicken thighs… even better you can make this dish in advance!

Serves 4

Prep time:  10 minutes

Cooking time: 1 hour

Ingredients

1 tbsp olive oil

1kg/2.20 lbs chicken thighs

225g/8 oz chorizo, diced

2 medium onions, peeled & finely chopped

2 tbsp plain flour

500ml/17 fl oz dry cider

150 ml/ ¼ pint chicken stock

1 heaped tbsp Dijon mustard

Salt & freshly ground pepper

3 tbsp double cream

Seasonal vegetables to serve

Method

1.  Preheat the oven to 190°C/375°F/Gas Mark 5.

2.  Heat the oil in a large oven proof frying pan or wok, add the chicken and fry for 10-12 minutes frequently turning until evenly browned.  Remove the chicken with a slotted spoon and set aside.

3.  Add the chorizo and onions to the remaining oil and cook for 5 minutes or until softened.  Sprinkle in the flour and stir until fully coated.

4.  Gradually pour in the chicken stock and cider whilst continuously stirring.  Bring to the boil until the sauce is slightly thickened.  Now add the mustard and season to taste.  Return the chicken to the pan and cover with a lid or foil and place in the oven for 35-40 minutes or until the chicken is cooked through.

5.  Remove the pan from the oven and stir in the double cream.  Serve the chicken and sauce with your favourite seasonal vegetables.

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Spicy Chorizo Pasta

Spicy Chorizo Pasta

This is a very quick and easy to make pasta dish with chorizo, tomatoes, red wine, chillies & garlic... delicious!

Serves 4

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients

1 tbsp olive oil

300g/10 ½ oz chorizo, sliced

3-4 kashmiri chillies

3 cloves of garlic, peeled

150ml/5 fl oz red wine

1 x 400g/14 oz tinned chopped tomatoes

2 tsp caster sugar

200ml/6 ½ fl oz crème fraiche

Bunch of fresh basil, torn

Freshly ground salt & pepper

400g/14 oz penne pasta

Parmesan cheese to serve

Method

1.  Heat the oil in a large frying pan or wok and fry the chorizo for 2-3 minutes.

2.  Meanwhile blitz the chillies and garlic in a blender and add to the chorizo, fry for 1-2 minutes.  Add the red wine and reduce for 3-4 minutes and then add the tomatoes and sugar and bring to the boil, simmer for 10 minutes.

3.  In the meantime cook the penne as per packet instructions, drain and set aside.

4.  Add the crème fraiche and basil to the chorizo and stir until all mixed through.  Season to taste and add the penne and stir until fully coated.

5.  Divide the pasta between four plates and serve with a sprinkling of parmesan.

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