Prawn And Chorizo Skewers With Spinach Rice Pilaf Recipe

Cooking Directions

• STEP 1.In a bowl, combine the prawns, garlic, lemon juice, paprika, salt, and pepper. Let it marinate for 15 minutes.
• STEP 2.Thread the marinated prawns and chunks of chorizo onto skewers.
• STEP 3.Preheat the grill to medium-high heat. Grill the skewers for 3-4 minutes on each side, until the prawns are cooked through and the chorizo is crispy.
• STEP 4.Meanwhile, prepare the spinach rice pilaf. In a saucepan, heat olive oil and sauté the onion and garlic until softened.
• STEP 5.Add the rice and cook for 2 minutes, stirring constantly. Add the vegetable broth and bring to a boil.
• STEP 6.Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, until the rice is cooked and the liquid is absorbed.
• STEP 7.Stir in the spinach and cook for an additional 2 minutes, until wilted. Season with salt and pepper to taste.
• STEP 8.Serve the prawn and chorizo skewers on a bed of spinach rice pilaf. Enjoy!

Cooking Tips

• Make sure to soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
• You can use either fresh or frozen prawns for this recipe. If using frozen prawns, make sure to thaw them before marinating.
• Feel free to adjust the amount of paprika and chili flakes in the marinade to suit your spice preference.
• For an extra burst of flavor, squeeze some fresh lemon juice over the skewers before serving.

Storage and Serving

• Leftover prawn and chorizo skewers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the skewers in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• The spinach rice pilaf can be stored in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop.
• Serve the prawn and chorizo skewers with a side of lemon wedges and a sprinkle of fresh parsley for garnish.