Cook Time 15 minutes
1 tbsp olive oil
1 onion, finely chopped
1 small red capsicum, finely diced
1 large ripe tomato, peeled, deseeded and chopped
3 garlic cloves, chopped
1 tsp smoked paprika
Pinch of saffron
1 bay leaf
2 chicken thighs, cut into 4 pieces
2 good-quality chorizo sausages, cut into 1 cm-thick rounds
200 long-grain rice, washed three times
500ml chicken stock
4 green prawns, peeled and deveined and butterflied
chopped flat-leaf parsley, to serve
Juice ½ lemon
Salt and pepper
Select the ‘stir fry’ program and add the oil, onion, capsicum, tomato and garlic. Cook for 5 - 8 minutes stirring regularly to soften.
Add the paprika, saffron, bay leaf, chicken and chorizo and coat in the onion mixture then add the rice, salt and pepper and chicken stock. Close and fully lock the lid. Select the ‘rice’ program and turn the control knob for 8 minutes. Press ‘start’.
When the time is up, press the steam release button to fully release the pressure before opening the lid. Place the prawns on top of the cooked rice and close the lid.
Let prawns naturally steam with the residual heat for a further 3 - 4 minutes.
Squeeze over lemon and sprinkle with parsley.