Open in Cookpad AppSteps
- 1
Defrost the prawns if using frozen. I do this in a sealed bag submerged in warm water - takes 20 mins or so. Discard the water from the melted ice
- 2
In a saucepan, heat half a tablespoon of oil and add the salt, whole clove of garlic (lightly crushed) and spices. The turmeric is for colour (in the absence of saffron) and the sumac, paprika and garlic are to cover up the flavour!
- 3
Cook the spices for a minute until sizzling and the garlic looks deep yellow
- 4
Add the rice and cook together for another minute- coating the rice thoroughly
- 5
Add the boiling water, cover and turn the heat to lowest for 15 mins
- 6
After 15 minutes, turn the heat off, fluff the rice with the fork and put the lid back on while you chop the remaining ingredients
- 7
Put the rice in a sieve and wash with cold water under the tap. Leave to drain while you continue with the rest
- 8
Add the oil to a large frying pan with the chorizo and heat to release the chorizo fat and crisp
- 9
Add the chopped pepper, chilli, garlic and tomato. If your tomato is not very ripe- add this first and cook for 30 secs first
- 10
Add the prawns and cook for 30 secs
- 11
Crumble in a stock cube
- 12
Add the hot water and cook together for a minute then tilt the pan and reduce by 2/3
- 13
Add the rice and cook together over a high heat for 30 secs
- 14
Turn off the heat and add the parsely and plenty of lemon juice. Stir in and serve.
- 15
Eat it
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