For an easy crowd pleaser, try prawn and chorizo skewers with spinach rice pilaf.
Preparation Time 20 minutes
Cooking Time 30 minutes
Equipment
You will need to soak 8 bamboo skewers in cold water for 10 minutes for this recipe.
Ingredients (serves 4)
2 (about 250g) chorizo sausages
1/3 cup (80ml) olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 ripe tomatoes, chopped
2 tsp sweet paprika
1 1/2 cups (330g) medium-grain rice
2 1/4 cups (310ml) chicken stock
80g baby spinach leaves
24 (about 600g) medium green prawns, peeled, cleaned leaving tails intact
Mixed salad greens, to serve
Method
1. Preheat grill on high. Cook chorizo in a small saucepan of boiling water for 3 minutes. Drain well. Use a sharp knife to slice each sausage into 12 slices.
2. Heat 2 tbs of oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add garlic, tomato and paprika, and cook, stirring, for 3 minutes or until tomatoes are pulpy and liquid almost evaporates. Stir in rice and stock. Bring to the boil. Cover with a tight-fitting lid and reduce heat to low. Cook for 18 minutes. Remove from heat and set aside, covered, for 5 minutes. Add the spinach, replace lid and set aside for 5 minutes. Use a fork to fluff rice and stir through spinach.
3. Meanwhile, alternately thread chorizo and prawns among the skewers. Place skewers on an oiled oven tray. Brush with oil and season to taste with salt and pepper. Cook under preheated grill, turning occasionally, for 7 minutes or until prawns change colour. Serve prawn and chorizo skewers with spinach rice pilaf and mixed salad greens, if desired.
Source
Notebook: - September 2007, Page 140 - Recipe by Cynthia Black
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