Spanish style chorizo, chicken and prawn rice

Soy FreeMeal Type: MainNut freeDairy freeGluten freeSesame free
Written By Kam Sokhi

DAIRY FREE II GLUTEN FREE II SOY FREE II NUT FREE II SESAME FREE

This healthy Spanish rice dish is packed with Mediterranean flavours, featuring prawns, chorizo, chicken, garlic, sweet smoked paprika, chili, and peppers. It's perfect for the whole family.

chorizo and prawns recipe by Kam Sokhi allergy chef

Notes on ingredients

Meat

If you have allergies to soy always check that your meat has been either corn-fed or grass-fed. Otherwise, it will have been fed GM soy. Its worth contacting your local butchers to verify what the animals are fed. Try using a butcher like the ethical butcher, they do supply soy-free meat online. Take a look here and pop them an email.

Stock

The stock I have used in this recipe is yeast-free and gluten-free so for those of you that have issues with yeast this brand is brilliant ( see below). Always check the ingredients for allergy information.

Vegetables

I enjoy using frozen vegetables in rice. Waitrose and Ocado offer an organic range of vegetables that are convenient to have in the freezer. However, any frozen vegetables will work - just do your best with your budget.

Ingredients

Tips

  • If you cannot find gluten free chorizo, leave it out. Watch out for dextrose on the label, as it may contain gluten. Take a look here for gluten free chorizo.

  • Kallo brand of stock have gluten-free varieties, buy in most supermarkets. Take a look here.

Feeds 4 - 1 hour prep & cooking time

Step by step

Recipe

  • 4 tbsp olive oil

  • 1 onion chopped

  • 75 g cooking chorizo sausage sliced ( take the skin off)

  • 3 cloves garlic chopped

  • 1 large chicken breast chopped into small dice

  • 180g prawns ( fresh or frozen)

  • 160 g frozen vegetables

  • 1/2 red and yellow pepper

  • 1 courgette cubed

  • bunch of asparagus chopped

  • 2 green chilli ( optional)

  • 3.5 tsp sweet hot smoked paprika

  • 250 g brown rice ( half cooked)

  • 1/2 litre chicken or vegetable stock ( GF if requuired)

Method

  1. Start by pre-cooking the brown rice for 20 minutes and then leave to one side.

  2. Heat the oil in a saucepan and sweat the onions, garlic, chicken with the chorizo and chilli till the onions are soft.

  3. Add all the vegetables and sweat for a couple of minutes, then add the smoked paprika before adding the brown rice.

  4. Add the hot stock, stir and cook for 30 minutes with the lid on till all the stock has evaporated and the rice is cooked.

  5. Serve with a side salad and a glass of wine!

Variations

If you are not a fan of seafood then please leave the prawns out. However, if you are a fan of seafood you can omit the chicken and add mussels and fish to this recipe instead.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.

Featured
Image%2Bkam.jpg

Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

Looking for anything?

Browse all Articles

Latest articles

Latest Recipes

Follow along on Instagram

 
 

You might also like these recipes:

Kam Sokhi

This article is written by Kam Sokhi, an accredited chef with more than 25 years of experience.

She is also a food stylist and photographer. Kam is an expert at creating healthy recipes for those with allergies or dietary needs without skimping on taste.

With vast culinary expertise and experience working at high-profile companies and restaurants, her mission is to inspire and educate.

Helping you fall back in love and rediscover the pleasure of eating again, one bite at a time.

https://www.kamsokhi.com
Previous

Spiced cauliflower and sweet potato buddha bowl
Next

Cherry Bakewell flapjacks