This rice with sobrasada and prawns is rich and warming. It makes the perfect weeknight dinner.
sobrasada rice with prawns
Serves 2
1/2 large onion, chopped
3 cloves of garlic, chopped
1 tbsp tomato paste
1 tsp sugar
100g sobrasada
180g paella rice
3 tbsp white wine
1 tbsp balsamic vinegar
500ml chicken stock
150g king prawns
Juice of 1 lemon
Handful of rocket, to serve
Heat a paella pan or medium frying pan over a medium heat with a drizzle of oil. Fry the onion for around 5 mins, until soft. Add the chopped garlic and fry for 1 min. Add the tomato paste and sugar and fry for 2 mins. Add the sobrasada and fry for around 4 mins, breaking it up as it cooks with a wooden spoon.
Add the rice and stir well to coat. Add the vinegar and wine and leave to bubble for 2 mins until almost completely evaporated. Pour in the chicken stock and bring to the boil. Leave to simmer for 12-15 mins without stirring, until the liquid is almost completely absorbed.
Top the rice with the prawns and turn off the heat. Cover the pan with foil and leave for 5-10 mins, until the prawns are pink and opaque. Season with a little salt and pepper, and squeeze over the lemon juice.
Serve immediately with a rocket salad.