7 Ways
By Jamie Oliver
40 mins
Not Too Tricky
serves 4
About the recipe
With crispy chorizo, gorgeous prawns and sweet peppers surrounded by soft plump rice, this easy one-pot wonder is packed full of flavour. It’s colourful, classy, and guaranteed to make people happy.
Recipe From
Ingredients
3 mixed-colour peppers
½ a bunch of flat-leaf parsley (15g)
50g higher-welfare chorizo
olive oil
4 cloves of garlic
1 mug of basmati rice (300g)
320g raw peeled king prawns, from sustainable sources
2 lemons
extra virgin olive oil
4 tablespoons natural yoghurt
Top Tip
Serve with a leafy green salad, dressed with lemon juice and extra virgin olive oil.
Method
- Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside.
- Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat.
- Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.
- Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together.
- When the time’s up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through.
- Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.
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