Prawns and Chorizo on Wilted Spinach
This is a one pot recipe that can be served for any occasion as a meal, or even as an accompaniment to something else.
I have added a hint of chili making it slightly spicy, however this can be left out if you are making it for the whole family, as it is still very tasty with the flavours of chorizo, prawns and vegetables.
I like food that has a bit of a "kick" in it, and often add chili or a hot sauce to recipes I am making. I also have fresh chilis on hand often as a friend grows these and has an abundance of them.
This recipe is served on a bed of wilted spinach and is a balanced meal having the vegetables and prawns all together. I hate washing up, so I love to make recipes that use only one pot!
Spinach is another vegetable I generally have growing in my garden, as it is very easy to grow most of the year round. Spinach also complements many other ingredients including both vegetarian meals, and meat meals. It is also high in antioxidants and minerals, and has several vitamins including A, B2, C and K, as well as containing iron.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 4-6 servings
Ingredients
1 onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
75 g chorizo
1 tsp chilli (optional)
2 garlic cloves, chopped
4-8 small tomatoes (optional)
200 g long grain rice (or basmati)
350 g can chopped tomatoes
300 g raw, peeled prawns
Instructions
Chop all the vegetables, and the chorizo.
If you have not bought peeled prawns, peel the prawns, and rinse them. I always take the dark "vein" out from the top of the prawn, and also cut the large ones in half.
Boil the kettle and while this is boiling, fry the chorizo in a pan with a lid. You need not put oil in, if it is a fat free pan, as chorizo will release it's own fat.
After a few minutes of browning, add the onions, and cook over a high heat for about 3 minutes.
Stir in the rice, add a teaspoon of chili if using, and then add the garlic and the two capsicums.
Next add the chopped tomatoes with about 450 ml of the boiling water, cover, and cook for about 12 minutes.
Take the lid off, stir, and the rice should be almost tender.
Stir in the prawns and cook for a few minutes until the prawns are just pink. Do not overcook, or they will become tough. Make sure again that the rice is not too dry or it will stick, and if it is, add a bit of water.
Add the spinach on top for the last minute or so, and it will steam until it is slightly wilted.
Take the spinach out and serve it under the rice.
I have added a hint of chili making it slightly spicy, however this can be left out if you are making it for the whole family, as it is still very tasty with the flavours of chorizo, prawns and vegetables.
I like food that has a bit of a "kick" in it, and often add chili or a hot sauce to recipes I am making. I also have fresh chilis on hand often as a friend grows these and has an abundance of them.
This recipe is served on a bed of wilted spinach and is a balanced meal having the vegetables and prawns all together. I hate washing up, so I love to make recipes that use only one pot!
Spinach is another vegetable I generally have growing in my garden, as it is very easy to grow most of the year round. Spinach also complements many other ingredients including both vegetarian meals, and meat meals. It is also high in antioxidants and minerals, and has several vitamins including A, B2, C and K, as well as containing iron.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 4-6 servings
Ingredients
1 onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
75 g chorizo
1 tsp chilli (optional)
2 garlic cloves, chopped
4-8 small tomatoes (optional)
200 g long grain rice (or basmati)
350 g can chopped tomatoes
300 g raw, peeled prawns
Instructions
Chop all the vegetables, and the chorizo.
If you have not bought peeled prawns, peel the prawns, and rinse them. I always take the dark "vein" out from the top of the prawn, and also cut the large ones in half.
Boil the kettle and while this is boiling, fry the chorizo in a pan with a lid. You need not put oil in, if it is a fat free pan, as chorizo will release it's own fat.
After a few minutes of browning, add the onions, and cook over a high heat for about 3 minutes.
Stir in the rice, add a teaspoon of chili if using, and then add the garlic and the two capsicums.
Next add the chopped tomatoes with about 450 ml of the boiling water, cover, and cook for about 12 minutes.
Take the lid off, stir, and the rice should be almost tender.
Stir in the prawns and cook for a few minutes until the prawns are just pink. Do not overcook, or they will become tough. Make sure again that the rice is not too dry or it will stick, and if it is, add a bit of water.
Add the spinach on top for the last minute or so, and it will steam until it is slightly wilted.
Take the spinach out and serve it under the rice.
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