½ tbsp olive oil
90g Cooks’ Ingredients Diced Chorizo
1 large onion, thinly sliced
2 sticks celery, halved lengthways then thinly sliced
2 peppers (red and orange), deseeded and thinly sliced
2 cloves garlic, crushed
2½ tsp Cajun spice
225g Arborio rice
500ml passata
500ml vegetable stock
2 x 180g packs raw extra large king prawns
½ x 25g pack parsley, chopped


1. Heat the oil in a casserole dish or sauté pan over a medium heat. Add the chorizo and fry for 2 minutes, until lightly browned. Remove to a plate with a slotted spoon and leave the oil in the pan.

2. Add the onion, celery and peppers and cook for 5-7 minutes until soft. Add the garlic and Cajun seasoning. Cook for 30 seconds before adding the rice, passata and stock. Simmer for 20 minutes, stirring occasionally so the base doesn’t stick.

3. Stir the chorizo back into the pan with the prawns and cook for another 4-5 minutes until piping hot and the rice is tender. Divide between 4 plates and scatter with the parsley.

Cook’s tip

Olive oil will last longer and stay in better condition if kept in a cool, dry place out of direct sunlight. During colder weather you may see cloudy sediment in your oil – but don’t worry, this is just the temperature and the oil is perfectly good to use.


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