Chorizo, Pepper & Prawn Bake
Chorizo, Pepper & Prawn Bake
Beautifully Fluffy Rice, Garlic, Parsley, Lemon & Yoghurt
Ingrediënten
Serves 4 | Total 40 Minutes
- 3 mixed-colour peppers
- ½ a bunch of flat-leaf parsley 15g
- 50 g chorizo
- 4 cloves of garlic
- 1 mug of basmati rice 300g
- 320 g raw peeled king prawns
- 2 lemons
- 4 tablespoons natural yoghurt
Instructies
- Preheat the oven to 220°C.
- 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.
