Ingredients

1 each

red, yellow & green pepper deseeded and diced

100g

chorizo, sliced

175g

cooked prawns

garlic clove, diced

75ml

chicken stock

200g

rice

1 tsp

paprika

½ tsp

ground cloves

A pinch

crushed chilli flakes

1 tbsp

olive oil

Small handful

fresh parsley to garnish

sea salt and pepper to season

A delicious, quick and easy Spanish style rice from The Secret Yorkshire Cook.

Follow more tasty recipes on his YouTube channel.

Method

First, start cooking the rice to the instructions on the packet.
Whilst the rice cooks deseed and dice the red, yellow and green peppers. Slice the chorizo into half centimetre disks.
Next, in a non-stick frying or shallow pan over a medium heat, add 1 tbsp of olive oil.
Once the oil is hot tip in the peppers and stir fry. After 1 minutes of stir frying the peppers add the diced garlic. Stir well.
After the peppers and garlic have cooked for a further 2 minutes, add the chorizo and cook for 3 more minutes. Stir occasionally.
After the 3 minutes cooking, sprinkle in the paprika, ground cloves, crushed chillies and ground fresh black pepper. Stir in well!
Next add the cooked prawns and heat through for 1 minutes. Once the prawns have cooked for around 1 minute, pour the chicken stock in the pan and mix through to moisten everything. Then as the rice and stir together. Heat through for a future 2 minutes.
Lastly, plate up and garnish with chopped parsley and serve with garlic bread.