The perfect dish to share with family and friends alongside a cold glass of crisp white wine
Ingredients
- 300g Basmati Rice
- 1 Red Onion
- 450g pack Mussels in White Wine Sauce
- 150g pack Cooked and Peeled Prawns
- 400g tin Chopped Tomatoes
- 1 Pepper
- 2 Lemons
- 1 200g Chorizo
- Ring 2 cloves of Garlic
- 1 heaped tsp Paprika
- 30ml Olive Oil
- Salt and Black Pepper
Method
- Peel and finely chop the onion.
- Chop the green pepper into small chunks, discarding of any seeds.
- Peel and mince the garlic.
- In a large saucepan, sauté the onion, pepper and the garlic for 2 minutes.
- Add the tinned tomatoes, juiced lemon, paprika and the rice.
- Pour over 300ml of boiling water and cook gently for 15 minutes, stirring as you cook.
- Chop the chorizo into small chunks and dry fry in a frying pan for 5 minutes on a low heat.
- Add the mussels to the pan with their juices and simmer for 5 minutes. Then, add the prawns and cook for a further minute.
- Stir the chorizo mixture through the rice and serve with wedges of lemon.
