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Ecuadorian Arroz con chorizo y camarones - Rice with chorizo and prawns

What's the big idea?

At first glance this doesn't look disimilar to Jambalaya to me, and as that's a personal favourite of mine I'm quite keen to give this recipe a try-out at the first opportunity!
Serve with a simple side salad of sliced tomato and red onion and chopped fresh coriander, and some Colombian Hot Sauce - Aji Picante.

Shopping List

Here's the list of what you need:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2-4 garlic cloves, minced
  • 2 medium toamatos, diced
  • 12oz long grain rice, uncooked
  • 500ml seafood stock
  • 500g chorizo, sliced
  • 5-600g prawns, peeled and deveined
  • Salt & pepper
  • 2 tablespoons fresh coriander (cilantro), finely chopped

What To Do

  • Heat the olive oil in a large frying pan or wok over a medium heat
  • Add the onions, peppers and garlic, and fry for about 5 minutes
  • Add the diced tomatoes, mix well and cook for another 5 minutes
  • Add the rice and stir-fry for about 2 minutes
  • Add the sliced chorizo and the seafood stock, stir well and bring to a boil
  • Reduce the heat to a simmer, cover and cook for about 15-20 minutes, adding more water if needed
  • Add the prawns, cover and cook until the prawns are done, about 8 minutes
  • Stir well, season to taste and sprinkle with chopped fresh coriander (cilantro)

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