Wednesday, May 30, 2007
Garlic and ginger
2 tsp chili powder
250g sliced chorizo sausages
2 cups arborio rice
6 cups chicken stock
1 cup white wine
20 large prawns (cleaned)
Bring stock to a simmer and keep it simmering.
Fry onion, garlic, ginger, chili and chorizo until onions are soft.
Stir in rice, tin tomatoes, tomato sauce and wine and simmer for about 3 minutes.
Add a cup of stock and stir gently until liquid is absorbed and then repeat with next cup of stock. This will take around 20 minutes.
Add the prawns and warm through - about 3 minutes.
Serve with crusty bread.