Serves 4 – 6
The Spanish flavours in this dish complement one another beautifully. Chorizo and prawns are a well-known combination with tomatoes and paprika. The chorizo or prawns can be substituted for chicken breast fillets if preferred.
- 30 ml (2 tbsp) Westfalia Lemon Flavoured Avocado Oil
- 200-300 g chorizo sausage, sliced
- 300-350 g prawns, cleaned and deveined
- 30 ml (2 tbsp) Westfalia Garlic Flavoured Avocado Oil
- 2-3 leeks, thinly sliced
- 1 red pepper, seeded and cubed
- 1 yellow pepper, seeded and cubed
- 250 ml (1 cup) uncooked brown basmati rice
- 500 ml (2 cups) Rooibos tea, chicken stock or white wine
- 1 x 410 g tin chopped tomatoes
- 1 bay leaf
- 5 ml (1 tsp) smoked paprika, or 10 ml (2 tsp) ordinary paprika
- 1 large lemon, cut into wedges (optional)
- lemon juice, salt and pepper, to taste
- 45 ml (3 tbsp) chopped fresh Italian parsley
- 1x 200 g tub Westfalia Plain or Spicy Guacamole
- Heat a thin layer of the lemon-flavoured avocado oil in a wide, deep pan or wok over medium heat. Fry chorizo until aromatic. Spoon out.
- Heat more of the lemon-flavoured avocado oil, if necessary, in the same pan and fry prawns until cooked. They will turn bright pink when cooked. Spoon out.
- Add garlic-flavoured avocado oil to the pan and sauté the leeks for a few minutes. Add in the peppers and sauté until almost soft.
- Stir in the rice and sauté for a few more minutes. Add in the tea, stock or wine, tomatoes, bay leaf and paprika and stir to mix through. Reduce the heat.
- Cover with a lid and simmer for 25 minutes or until the rice is almost cooked. Stir cooked chorizo and prawns back into the rice and cook for another 5-8 minutes or until the rice is tender and everything else is heated through.
- Meanwhile, heat a thin layer of the remaining lemon-flavoured avocado oil in a small pan. Fry lemon wedges until golden brown and charred.
- Season pilaf to taste with lemon juice, salt and pepper, and stir in the parsley. Serve with the lemon wedges and dollops of Westfalia’s creamy guacamole.
- For a spicier version, add 2,5 ml (½ tsp) cayenne pepper with the paprika.