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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Meanwhile, heat a thin layer of the remaining lemon-flavoured avocado oil in a small pan. Fry lemon wedges until golden brown and charred.
  7. 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.


  1. For a spicier version, add 2,5 ml (½ tsp) cayenne pepper with the paprika.