Neven Maguire's Prawn & Chorizo Rice Bake
Neven Maguire
Neven Maguire
Recipe - Jetland
Neven Maguire's Prawn & Chorizo Rice Bake
Prep Time10 Minutes
Servings4
Cook Time25 Minutes
Ingredients
2 Packs Simply Better Garlic & Herb Black Tiger Prawns
1 Jar of Simply Better Italian Grilled Peppers, cut into cubes or slices
1 Jar of Simply Better Italian Sun Dried Tomatoes, roughly chopped
150g Simply Better Spanish Chorizo Ibérico De Belotta, sliced
Simply Better Atlantic Sea Salt & Organic Herbs
150ml Dry White Wine
1 Large Onion, peeled and finely chopped
2 Garlic Cloves, peeled and crushed
500g Long Grain Rice
750ml Chicken Stock
2 Tbsp Roughly Chopped Fresh Flat-Leaf Parsley
Lemon Wedges, to serve
Directions
INGREDIENTS
- 2 Packs Simply Better Garlic & Herb Black Tiger Prawns
- 1 Jar of Simply Better Italian Grilled Peppers, cut into cubes or slices
- 1 Jar of Simply Better Italian Sun Dried Tomatoes, roughly chopped
- 150g Simply Better Spanish Chorizo Ibérico De Belotta, sliced
- Simply Better Atlantic Sea Salt & Organic Herbs
- 150ml Dry White Wine
- 1 Large Onion, peeled and finely chopped
- 2 Garlic Cloves, peeled and crushed
- 500g Long Grain Rice
- 750ml Chicken Stock
- 2 Tbsp Roughly Chopped Fresh Flat-Leaf Parsley
- Lemon Wedges, to serve
METHOD
- Preheat the oven to 180°C (350°F/Gas Mark 4). Drain the oil from the sun dried tomatoes and add one tablespoon of the oil to a casserole dish with a lid then place on the hob to heat.
- Add the onion and garlic. Sauté for 2-3 minutes until softened but not browned. Add the chorizo, peppers and sundried tomatoes and cook for another 2 minutes, stirring regularly until the chorizo has begun to release its oil.
- Add the butter from the pack of prawns to the pan then add the rice, stirring well to ensure it’s coated in the melted butter and oil.
- Pour the wine into the dish, stirring to combine, then add the chicken stock and fold in the prawns and season with the Atlantic sea salt. Cover with the lid and bake for 20-25 minutes until all the liquid has been absorbed and the prawns and rice are cooked through and tender. Scatter over the parsley and place directly on the table with the lemon wedges to serve.
10 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Dunnes Stores Simply Better Italian Grilled Peppers 290g
Buy 3 get Cheapest Free
€4.50€15.52/kg
Dunnes Stores Simply Better Italian Sun Dried Tomatoes 290g
Buy 3 get Cheapest Free
€3.99€13.76/kg
Dunnes Stores Simply Better Spanish Chorizo Ibérico De Bellota 200g
Buy 3 get Cheapest Free
€5.99€29.95/kg
Not Available
Age restricted item
Barefoot Pinot Grigio White Wine 187ml€2.75€11.03/75cl
Dunnes Stores Organic Onions
€1.09€1.45/kg
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Long Grain Rice 250g
€0.79€3.16/kg
Dunnes Stores Simply Better Free Range Chicken Stock 500ml
€4.50€9.00/l
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
Dunnes Stores Lemon
€0.49
Recipe
INGREDIENTS
- 2 Packs Simply Better Garlic & Herb Black Tiger Prawns
- 1 Jar of Simply Better Italian Grilled Peppers, cut into cubes or slices
- 1 Jar of Simply Better Italian Sun Dried Tomatoes, roughly chopped
- 150g Simply Better Spanish Chorizo Ibérico De Belotta, sliced
- Simply Better Atlantic Sea Salt & Organic Herbs
- 150ml Dry White Wine
- 1 Large Onion, peeled and finely chopped
- 2 Garlic Cloves, peeled and crushed
- 500g Long Grain Rice
- 750ml Chicken Stock
- 2 Tbsp Roughly Chopped Fresh Flat-Leaf Parsley
- Lemon Wedges, to serve
METHOD
- Preheat the oven to 180°C (350°F/Gas Mark 4). Drain the oil from the sun dried tomatoes and add one tablespoon of the oil to a casserole dish with a lid then place on the hob to heat.
- Add the onion and garlic. Sauté for 2-3 minutes until softened but not browned. Add the chorizo, peppers and sundried tomatoes and cook for another 2 minutes, stirring regularly until the chorizo has begun to release its oil.
- Add the butter from the pack of prawns to the pan then add the rice, stirring well to ensure it’s coated in the melted butter and oil.
- Pour the wine into the dish, stirring to combine, then add the chicken stock and fold in the prawns and season with the Atlantic sea salt. Cover with the lid and bake for 20-25 minutes until all the liquid has been absorbed and the prawns and rice are cooked through and tender. Scatter over the parsley and place directly on the table with the lemon wedges to serve.