Ingredients

The following ingredients have 4 Servings
  • 20ml (1 tbsp) olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, diced
  • 1 chorizo sausage, diced
  • 2 cups arborio rice
  • 125ml (1/2 cup) white wine
  • 400g tin chopped tomatoes
  • 750ml (3 cups) fish stock
  • 150g green prawns, peeled, deveined, heads removed
  • coriander, to serve

Instruction

  • Heat oil in a large, deep frypan with a lid. Add onion and garlic and saute over gentle heat for 3-4 minutes. Add chorizo and cook for 2 minutes. Add rice and cook for a further minute. Increase heat, add wine and allow it to bubble up. When the wine has been absorbed, add the tomatoes and cook, stirring, for 2 minutes.
  • Fill the tomato tin with water and add to the mix along with the stock. Bring to the boil, reduce heat to the lowest setting, place a lid on the frypan and cook for 12-15 minutes until all of the liquid has been absorbed and the rice is cooked.
  • Stir through prawns and cook for a further 2-3 minutes until they are tender. Add a little more water if it is looking too dry. Just before serving, stir through coriander.