52 weeks of little helps

Sunny Spanish rice

  1. Defrost 170g of frozen king prawns thoroughly for a minimum of 8 hours in the fridge. Ensure prawns are fully defrosted and drained before cooking. Slice 100g chorizo, halve 150g cherry tomatoes, and finely slice 5 spring onions.
  2. Heat 1 tablespoon olive oil in a frying pan over medium heat. Add sliced chorizo and cook for 5 mins, or until golden. Remove from the pan and set aside.
  3. Pat prawns dry and fry in the frying pan over a medium heat for 3 mins, stirring occasionally.
  4. Stir in 250g of cooked basmati rice, tomatoes, spring onions, and chorizo. Leave to cook over a low heat for 10-12 minutes, until a golden crust forms on the bottom of the pan and the tomatoes have softened a little.
  5. Break up the rice with a fork and season to taste. Scatter over finely chopped fresh parsley and serve.

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Sunny Spanish rice

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