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Chorizo, pepper & prawn bake
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Total Time:
40 minutes
Flavorful one-pot dish with crispy chorizo, succulent prawns, sweet peppers, and fluffy rice. Colorful, classy, and sure to bring joy.
Ingredients:
  • 3 mixed-colour peppers
  • ½ a bunch of flat-leaf parsley (15g)
  • 50 g higher-welfare chorizo
  • olive oil
  • 4 cloves of garlic
  • 1 mug of basmati rice (300g)
  • 320 g raw peeled king prawns from sustainable sources
  • 2 lemons
  • extra virgin olive oil
  • 4 tablespoons natural yoghurt
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7. Cut the peppers into rings, remove seeds, place on oven bars to soften for 15 minutes. Chop parsley, including stalks, set aside leaves. Finely chop chorizo, cook in a pan with olive oil. Add garlic, parsley stalks, sauté, remove to a bowl. Stir in rice, boiling water, salt, pepper, arrange pepper rings, cover, bake for 15 minutes. Add prawns, lemon zest, lemon juice to chorizo, combine. Uncover rice, top with chorizo mixture and prawns. Bake 5 more minutes until prawns are cooked. Drizzle with olive oil, sprinkle with parsley leaves. Serve with yogurt and lemon wedges.

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