1 Onion

2 Garlic Cloves

125g Chorizo

2tbsp Extra Virgin Olive Oil

250g Black Rice

800ml Fish Broth

Pink Himalayan Salt & Pepper

20 Whole Prawns

2 Lemons, 1 Juiced and 1 quartered

Handful of Parsley, chopped


  • Pop the oven to 180°C or turn the grill on
  • Dice the Onion, Garlic and Chorizo, add to a saucepan with 1tbsp Oil on a medium heat and cook until the Onion starts to soften
  • Add the Rice coating it in all the juices, followed by the Broth, Salt and Pepper. Let this simmer for 40-45 minutes
  • Meanwhile, toss the Prawns in 1tbsp Oil and the Lemon Juice and bake for 12 minutes / grill for 8 minutes
  • When the Rice is cooked, add in the Prawns and all their cooking juices plus the Parsley and serve with the Lemon wedges

Serves: 4