Spanish rice & prawn one-pot

    Serves 4

    Ingredients:

    1 onion, sliced
    1 red and 1 green pepper, chopped
    50g chorizo, sliced
    2 garlic cloves, crushed
    1 tbsp olive oil
    250g easy cook/precooked basmati rice
    400g can chopped tomatoes
    200g raw, peeled prawns, defrosted if frozen

    Method:

    1. Light a Cobble Stone and once ready to cook place the Deep-Frying Dish into the Cobb with the lid on to heat for 5 minutes.

    2. In the Deep-Frying Pan, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 5 mins, or until onions and peppers are soft.

    3. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 15 mins.

    4. Uncover, then stir – the rice should be almost tender if you have used easy cook rice. If not, then this process will take longer and may require another more boiling water.

    5. Once the rice is almost tender, stir in the prawns, with a splash more water if the rice is looking dry, then cover and cook for another min until the prawns are just pink and the rice tender.

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