• 2 teaspoons olive oil
  • 2 (260g total) chorizo sausages, sliced
  • 1 medium red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons smoked paprika
  • 2 cups Roasted capsicum (see related recipe), thinly sliced
  • 4 cups Fresh tomato sauce (see related recipe)
  • 750g medium green king prawns, peeled, deveined, tails intact
  • 3 cups Pea and green onion rice (see related recipe)
  • Chopped fresh flat-leaf parsley leaves and lemon wedges, to serve
  • Step 1 Heat oil in a large frying pan over medium-high heat. Add chorizo. Cook, stirring, for 5 minutes or until browned. Transfer to a plate lined with paper towel.
  • Step 2 Add onion. Cook, stirring, for 3 minutes or until onion is softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add capsicum. Cook, stirring, for 2 minutes. Stir in tomato sauce. Bring to boil.
  • Step 3 Reduce heat to medium. Add prawns. Cook, stirring, for 3 to 5 minutes or until prawns have just changed in colour. Add rice. Stir gently. Cook for 3 to 5 minutes or until rice is heated through and prawns are cooked. Season with salt and pepper. Sprinkle with parsley. Serve with lemon wedges.