Prawn and chorizo skewers with spinach rice pilaf

Recipes / Meat

For an easy crowd pleaser, try prawn and chorizo skewers with spinach rice pilaf.

Recipe «Prawn and chorizo skewers with spinach rice pilaf» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 Primo Classic Chorizo, 1/3 cup olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 2 ripe tomatoes, chopped , 2 tsp sweet paprika, 1 1/2 cups medium-grain rice, 2 1/4 cups Massel chicken style liquid stock , 80g baby spinach leaves, 24 medium green prawns, peeled, cleaned leaving tails intact, Mixed salad greens, to serve.

Ingredients:

  • 2 Primo Classic Chorizo 
  • 1/3 cup olive oil 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 2 ripe tomatoes, chopped 
  • 2 tsp sweet paprika 
  • 1 1/2 cups medium-grain rice 
  • 2 1/4 cups Massel chicken style liquid stock 
  • 80g baby spinach leaves 
  • 24 medium green prawns, peeled, cleaned leaving tails intact 
  • Mixed salad greens, to serve 

Instructions

  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 tablespoons 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.