This spicy, zingy Creole dish with juicy prawns can be frozen for up to 1 month.
Takes 30 minutes to make, plus cooling
1. Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
2. Add the peppers, onion, celery, garlic and chilli to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, stock and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
3. Stir in the chorizo, prawns and spring onions and cook for 1 minute. Serve or cool completely to freeze.
Tip: To freeze: transfer to a container, label and freeze for up to 1 month. To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Microwave in portions, 2 at a time, on full power for 3 minutes (for a 900W microwave), gently stirring halfway, until piping hot throughout. Serve with Tabasco and lime wedges.
Wine note: This is terrific with a glass of chilled, ripe rosé.
© delicious. magazine
12.5g fat (4.5g saturated)
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