Chorizo Pepper Prawn Bake Recipes

CHORIZO, PEPPER & PRAWN BAKE

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside. Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat. Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.
• Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time's up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.

ROASTED SHRIMP AND CHORIZO

Steps:

• Preheat oven to 400 degrees. Toss tomatoes, garlic, onion, and oregano with oil in a large bowl; season with pepper and the salt. Spread mixture evenly in a 12-inch ovenproof skillet. Roast, stirring occasionally, until tomatoes burst, about 30 minutes.
• Add shrimp and chorizo, and stir until well coated. Roast until shrimp is cooked through, 10 to 12 minutes.
• Meanwhile, heat a grill or grill pan until medium-hot. Using remaining 1/3 cup oil, brush each side of bread with 1 teaspoon oil; season with salt and pepper. Grill bread, turning once, until golden brown, about 6 minutes. (Alternatively, toast bread under broiler.)
• Put a bread slice in each of four serving bowls. Divide shrimp mixture among bowls; garnish with oregano. Serve remaining bread slices on the side.