EASY CLAM, PRAWN AND CHORIZO RICE | SA Garden and Home

EASY CLAM, PRAWN AND CHORIZO RICE

Last updated on 14 October 2016

Fabulous flavours for easy alfresco entertaining

INGREDIENTS

  • 1 chorizo sausage, sliced
  • 15ml olive oil
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and
  • thinly sliced
  • 30ml butter
  • 5ml paprika or smoked paprika
  • 2ml cayenne pepper
  • 200g long grain rice
  • 45ml dry sherry or dry white wine
  • 450ml chicken or vegetable stock
  • 20–24 clams, cleaned
  • 12–16 medium prawns, cleaned and butterflied
  • 3 spring onions, thinly sliced
  • 100g green olives, pitted
  • and sliced
  • 30ml chopped flat-leaf parsley
  • 15ml chopped dill or fennel
  • 1 lemon zest and juice
  • salt and milled black pepper

TO SERVE

  • lemon wedges

METHOD

  1. Heat a wide pan and dry fry the chorizo for 1–2 minutes on each side. Transfer to a plate.
  2. Return the pan to the stove and add the olive oil, onion and garlic and gently fry for 5 minutes.
  1. Stir in the butter, paprika and cayenne pepper. Increase the heat, add the rice and sherry or wine and cook for 3 minutes.
  1. Add the stock and simmer, covered, for 10–15 minutes or until the rice is almost cooked.
  2. Add the clams and prawns, cover the pan and cook for 5–6 minutes. Discard any clam shells that haven’t opened.
  1. Stir in the remaining ingredients and cook for a further 2 minutes, adjust the seasoning and serve at once with lemon wedges.

(Serves 4–6)

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