Ingredients
The following ingredients have 4 Servings
- 1.667 cups vegetable stock
- 8 raw tiger shrimps (shelled)
- 2 Tbsps olive oil
- 7 ozs Chorizo (sausage)
- 2 onions (chopped)
- 2 garlic cloves (crushed)
- 2 sticks Celery (sliced)
- 1 green chili pepper (finely chopped)
- 1 green Bell pepper (chopped)
- 1 tsp smoked paprika
- 1 pinch ground cloves
- 1 cup white Long grain rice
- 4 tomatoes (skinned and chopped)
- 1 bay leaf
- 1 tsp Tabasco sauce
- salt
- peppers
Instruction
- Put the vegetable stock into a pan and bring to a boil. Drop in the prawns and cook for 3 minutes. Remove the prawns and set aside. Reserve the stock.
- Heat a large pan and brown the chorizo slices. Remove and set aside.
- Heat the oil in the pan. Add the onion, garlic, celery and peppers to the pan and cook for 5 minutes until softened. Stir in the smoked paprika and cloves and cook for 1 minute.
- Add the rice, stirring until coated in oil. Add the tomatoes and bay leaf.
- Pour in 400 ml of the reserved stock and the Tabasco. Season to taste with salt and pepper and bring to a boil. Stir, pushing the rice down into the liquid.
- Reduce the heat and simmer gently for 20 minutes, until the rice is cooked and the stock is absorbed, adding a little more stock if necessary.
- Add the chorizo and prawns to the pan. Cover and simmer for a further 5 minutes.
