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Cooking, Recipe and Food Blog

Prawns in Black Bean Sauce

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Prawns in black bean sauce is a tasty dish with a robust flavor. The chili and ginger give this recipe an added zing. You may eat it as is or with rice.  Make sure not to overcook the prawns so that they won’t become tough.

 

Serves 4

Ingredients:

2 tablespoons vegetable oil

2 tablespoons salted black beans, rinsed and mashed

1 tablespoon fresh red chili, chopped

1 half inch knob of ginger, peeled and sliced thinly

1 lb. prawns, peeled but tails intact

5 scallions, chopped

For the sauce:

1/4 cup tomato sauce

1/2 cup water

1 teaspoon light soy sauce

1 teaspoon sesame oil

1/4 teaspoon salt

2 teaspoons cornstarch

1/2 teaspoon sugar

Ground white pepper to taste

 

First prepare the sauce by placing the tomato sauce, water, soy sauce, sesame oil, salt, cornstarch and sugar in a medium sized bowl. Season it with ground white pepper. Mix well. Set aside.

Heat the vegetable oil in a large saucepan over medium heat. Sauté the black beams, chili, garlic and ginger in the pan for 2-3 minutes or until the garlic is lightly browned and the mixture becomes fragrant.

Put the prawns in the pan and cook it for two to three minutes or until they turn pink. Pour in the prepared sauce. Set the heat to high and bring it to a boil. Remove from heat and transfer to a serving plate or individual plates. Garnish with spring onions before serving. Serve immediately.

 

Photo Courtesy Of: KittyKaht

Tamarind Prawns

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Asam Prawns

Tamarind prawns also known as asam prawns is a delicious Asian dish which takes only minutes to prepare. The tamarind leaves a sour and tangy taste that complements the light sweetness of the prawns.

All you have to do is marinate the prawns, stir-fry them and you are all set. It is best to soak the shrimp in the tamarind juice overnight, so that it can absorb the flavor.

 

Serves 4

Ingredients:

2lbs. medium sized prawns

1/4 cup tamarind pulp

1/4 cup hot water

4 tablespoons oil

4 cloves garlic, crushed

Salt and ground white pepper to taste

1 small cucumber, sliced  for serving

 

Rinse the prawns in running water and trim the whiskers. Remove the shells, but keep the heads and tails. Take a piece of prawn and make a slit at the back. Remove the black intestinal part. Repeat this with the remaining pieces of prawns.

Next combine the tamarind pulp and water in a small bowl. Add a teaspoon of salt. Mix well.  Drain and then discard the seeds.

Place the prawns in a flat baking dish or a bowl. Pour in the tamarind mixture and let it marinate for at least 2 hours or up to overnight. Refrigerate.

Quickly rinse the prawns in cold water and then pat them dry using a paper towel.

Heat the oil in a wok or skillet over medium heat. Fry the garlic for 2-3 minutes or until fragrant and lightly browned. Add the prawns and stir-fry them for 4-6 minutes or until they are lightly browned and cooked. Do not overcook. Season it with salt and pepper to taste.

Transfer the prawns to individual plates or a serving plate. Serve immediately with rice.

 

Photo Courtesy Of: motiqua

Prawn and Pineapple Omelet

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Prawn and pineapple omelet is a delectable recipe that goes well with white rice. It can be eaten with vegetables or mixed greens too.

 

Serves 8

Ingredients:

3 pieces medium sized eggplants

100g prawns, shelled and chopped

1 green bell pepper, seeded and diced

2 cups pineapple tidbits, drained

4 eggs, beaten

3 tablespoons all-purpose flour

5 tablespoons cooking oil

Salt and pepper to taste

 

Grill the eggplants over medium heat for 5 minutes or until the skin is darkened and falls off easily. Peel the eggplants and then chop them. Transfer it to a medium sized bowl.

Place the prawns, bell pepper, pineapples and eggs in the bowl with eggplants. Mix well. Season it with salt and pepper.

Heat the oil in a medium sized skillet. With a ladle, spoon some omelet mixture into the pan. Cook it for 2 minutes per side or until it is lightly browned and set. Transfer it to a plate ined with paper towels to drain the excess oil. Repeat this with the remaining ingredients. Serve immediately.

 

Photo Courtesy Of: YIM Hafiz

Prawns on Toast

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Prawns on toast is a light and delicious recipe that is a perfect appetizer, but it can also be served as a snack or side to other dishes especially noodles like pancit canton.

If you do not want to stir-fry the prawns first, you may place the uncooked shrimp and cornstarch mixture over the bread and just bake the toasts until the shrimps are cooked and the bread are golden brown.

I personally prefer this dish spicy, so I like adding red chili flakes to the chopped shrimp. Tabasco or chili sauce are good alternatives too.

 

Serves 4

Ingredients:

8 Slices of white bread or whole wheat bread

500g Prawns, shelled

1 teaspoon cornstarch

1/2 teaspoon salt

2 tablespoons chopped spring onions

Ground white pepper to taste

1 cup oil

1/4 cup white sesame seeds

1/4 cup tomato sauce

 

Finely chop the prawns and place them in a medium sized bowl. Add the cornstarch, salt pepper and green onions. Mix well until the shrimp is coated in cornstarch.

Heat the oil in a medium sized skillet or wok over medium heat. Stir-fry the shrimp for 2-3 minutes or until they turn pink. Put the stir-fried shrimp to a plate and set aside.

Cut the bread slices into three and spread tomato sauce over them. Top them with the chopped prawn mixture. Sprinkle them generously with sesame seeds.

Place the toasts in the oven or oven toaster for 2-3 minutes until they are heated through. Serve immediately.

 

Photo Courtesy Of:  stu_spivack

Sesame Orange Prawn Noodles

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I am a pasta and noodle fan, although I must admit that I like noodles in soups much more especially when it comes to Asian dishes. This recipe has caught my fancy because of the use of orange marmalade. The only thing I eat that is close to this is orange chicken, but I knew right away that the succulent taste of oranges is perfect with prawns’ light sweetness of the sea. The lemongrass on the other had contributes to its aromatic flavor.

You may adjust the ingredients according to your taste, but make sure that the shrimp is cooked just right. We want it soft and not rubbery.

 

Ingredients:

4 tablespoons orange marmalade

2 tablespoons soy sauce

4 garlic cloves, finely chopped

2 teaspoons fresh ginger, grated

2 teaspoons red wine vinegar

2 tablespoons sesame oil

300g egg noodles

2 tablespoons peanut oil

1 small red capsicum, thinly sliced

1 medium sized brown onion, thinly sliced

12 prawns, peeled, deveined but tails intact

4 spring onions, thinly sliced

Salt and pepper to taste

Lemon grass stalk, leaves trimmed and the stalk chopped

1 tablespoon sesame seeds for serving

Coriander leaves for serving

Sliced oranges for garnish

 

Cook the egg noodles in a pot of salted water according to package instructions or until soft. Drain and set it aside. Add a tablespoon of peanut oil and toss the noodles until they are coated in oil. Add more peanut oil if desired.

Place the soy sauce, garlic, ginger, red wine vinegar, marmalade and sesame oil in a small bowl. Mix well and set aside.

Heat the remaining peanut oil in a large frying pan over medium heat. Stir-fry the lemongrass, capsicums and onions for 3-5 minutes until they are soft and the onions are translucent. Add the prawns and cook them for another 2-3 minutes or until they turn pink. Add the marmalade mixture and gently toss until the prawns are coated.

Put the noodles in the frying pan and heat it for another 2-3 minutes while tossing occasionally. Remove from heat and top with spring onions and coriander. Transfer to a plate and sprinkle with sesame seeds. Garnish it with orange slices. Serve immediately.

 

Photo Courtesy Of:   pelican

Shrimp Dumpling Soup

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The weather has been gloomy all week that is why I thought about making soup. I haven’t been craving for it as much as I used to but my desire for it and dumplings is simply irresistible. If I were in the mood, I would probably make a large batch of dumplings and divide them for steaming and for the soup, but since the weather has triggered my laziness I decided to make soup instead –and just take some boiled dumplings to dip into some soy sauce with chili oil. Yum!

If you have egg noodles, you may add them to the soup as well. Sliced meats are also good additions, including coriander leaves.

 

Ingredients:

20 round dumpling wrappers

1 cup of water

For the filling:

400g medium sized shrimps or prawns, peeled and roughly chopped

1/2 teaspoon salt

1 teaspoon cornstarch

2 tablespoons chopped water chestnuts

1 tablespoon chopped spring onions

Ground white pepper to taste

1 teaspoon sesame oil

For the soup:

2 tablespoons oil

2 cloves garlic, chopped

5 cups prawn or chicken stock

1 1/2 cups mustard leaves cut into 3 inch pieces

1 teaspoon sesame oil

Salt and pepper to taste

 

Place the shrimp, salt, cornstarch, water chestnuts and sesame oil in a medium sized bowl. Mix it well and then season it with ground white pepper. Next, place two teaspoons of filling on the dumpling wrapper. Dab the edges with water to moisten it. Fold the edges together to enclose the filling. Repeat with the remaining ingredients. Put the prepared dumplings on a tray, do not pile them up.

Heat two tablespoons of oil in a pot or deep saucepan. Sauté the garlic for 2 minutes until it becomes lightly browned and fragrant. Pour in the soup stock and add the mustard leaves. Increase the heat to high and then bring it to a boil.

Once the soup is boiling, gently put the dumplings in the pot one by one. Cook it for 4-6 minutes or until the dumplings float. Stir in the sesame oil and then season with salt and pepper to adjust the taste. Remove from heat and then ladle the soup into individual bowls. Garnish it with chopped spring onions before serving. Serve warm.

 

Photo Courtesy Of:  coolmikeol

Sweet Sesame Prawns

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As you may have noticed I love prawns or shrimp. They are slightly sweet with a very light flavor. We often stir-fry prawns or add them to soups, but here is a delicious recipe for those with a sweet tooth. It is perfect for kids too.

Keep in mind that the type of honey you use will greatly affect the flavor. If you will get one from the supermarket, choose a light one. I personally prefer the ones that aren’t too commercial. I find the sweetness just right, with no bitterness or after taste. It is said that the type of flowers or nectar the bees feed on contribute to the honey’s flavor. If you already have a specific brand that you like I suggest you stick with that.

 

Ingredients:

16 large prawns, shelled, deveined and tails in tact

1/4 cup self-rising flour

For the batter:

1 cup self-rising flour

1/2 cup corn flour

1 cup water

1/4 teaspoon lemon juice

1 tablespoon oil

1/4 cup honey

Oil for deep frying

1/4 cup sesame seeds lightly roasted

 

Dry the prawns using paper towels. Dredge them in half of the corn flour and set aside. Next, prepare the batter by sifting the flour and the corn flour into a medium sized bowl and then make a well at the center.

In a small bowl, combine the water, oil and lemon juice. Mix well. Slowly pour it into the bowl of flour while mixing to form a batter. Stir until all the ingredients are well combined and there are no more lumps. Refrigerate the batter for an hour.

Heat the oil in a large saucepan over low heat for 2 minutes. Remove it from the heat and then keep it warm.

Place the oil in a frying pan or deep fryer and heat it. Once it is hot, dip the prawns in the batter and then fry them for 2-3 minutes until they are crisp and golden brown. Drain the excess oil using paper towels.

Coat the fried prawns in honey by placing it to the other pan. Toss lightly. Transfer it to a serving plate or bowl. Sprinkle with sesame seeds. Serve immediately.

 

Photo Courtesy Of: stu_spivack

 

Piri Piri Prawns

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Piri piri is a Portuguese chili sauce. This dish is best eaten as an appetizer paired with wine or beer. It is also a good idea to grill the shrimp instead of sautéing it. The spiciness gives the sweet shrimp a zing.

 

Ingredients:

6 long red chili

1 garlic clove, finely chopped

1 tablespoons paprika

3 tablespoons white wine vinegar

100ml sunflower oil

24 green prawns, peeled and deveined

2 tablespoons basil leaves

Lime or lemon wedges, to serve

Salt and pepper to taste

 

Roast the chili in a preheated oven at 180C for 10 minutes or until browned. Chop it and remove the seeds if desired.

Heat the oil in a medium sized saucepan over medium heat. Sauté the garlic, paprika and the roasted chili in oil for one minute or until it becomes fragrant. Add the vinegar and season it with salt and pepper.

Place the heated chili and spices in a food processor and blend it for 30 seconds or until smooth.

Heat the sauce in the saucepan and then add the prawns. Cook it for 3-5 minutes until the shrimps turn pink. Add the herbs and lightly toss. Serve warm with lime wedges.

 

Photo Courtesy Of:  Seph Swain

 

Prawn Cocktail

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Prawns are definitely on top of my seafood list. They are sweet, juicy and versatile. They can be steamed, stir-fried, boiled, grilled and even added to soups or vegetables. Apart from these, they are also perfect for salads and they make delectable appetizers.

Prawn cocktails are perfect starters for parties and dinners because they are easy to prepare. In fact, it is a good idea to prepare the cocktail sauce a day before, so that you can chill it. Adjust the dressing according to your taste. Chopped celery is also an interesting addition to this recipe, making it crunchier and more delicious.

 

Serves 4-6

Ingredients:

24 medium sized cooked prawns, shelled, deveined and tails intact.

1 cup thick mayonnaise

2 tablespoons tomato sauce

1/4 cup heavy cream

2 tablespoons lemon juice

1 teaspoon Tabasco sauce

1 teaspoon Worcestershire sauce

1 teaspoon Whisky

1 teaspoon fresh coriander, chopped coarsely

Salt and pepper to taste

Lettuce for serving

Lemon wedges for serving

 

Combine the mayonnaise, tomato sauce, cream, lemon juice, Tabasco, Worcestershire and Whisky in a bowl. Mix well and season it with salt and pepper. Refrigerate for 1-2 hours.

Place the lettuce on a serving platter or individual bowls. Put the prawns on the bed of lettuce and generously drizzle with sauce. Top it with chopped coriander. Serve chilled with lemon wedges.

 

Photo Courtesy Of: FotoosVanRobin

 

Surf and Turf

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Made with Steak usually, this variety uses a Minced Meat Patty – you can experiment with different meats – Beef, Lamb or Pork, even Chicken and Turkey if you really want!

Prawns

Using Patties will give more flavours and colours than you’d expect, and as such, gives your eyes and taste buds a real treat!

To serve 4
225g Minced Meat (in this case, we’re using Beef)
115g Fresh Wholemeal Breadcrumbs
4 Spring Onions, sliced
1 Garlic Clove, peeled and crushed
1tsp Chilli Powder
2tbsp Olive Oil
2tbsp Plain Flour
150ml Dry White Wine
50ml Vegetable Stock
120ml Double Cream
115g Tiger Prawns
4 slices White Bread
2tbsp Butter
Salt and Pepper

1. Mix the Minced Meat with the Breadcrumbs, Garlic, Chilli Powder and Spring Onions. Season well, then shape into four equal balls – squash them slightly flat.
2. Heat the Olive Oil in a heavy-based frying pan, and gently place the Patties into the pan. Cook for around seven minutes, turning them frequently and being gentle with them.
3. To make the sauce, add the Flour to the Frying pan (with the Patties still in there), and cook for a minute. Gradually pour in the Wine, Stock and Cream. Add the Prawns then cook for a further five minutes, stirring the whole time.
4. To make the Croutes (bread base), cut out four ten centimetre rounds from the Sliced Bread. Melt the Butter in a clean fresh Frying Pan, then add the Bread. Cook for two to three minutes, turning once.
5. To serve, place the Patties on top of the Croutes, then spoon the Sauce over the top. Serve with Mangetout and other seasonal vegetables.

Photo Courtesy of: FotoosVanRobin

Fresh Seafood Stew

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Taking just over an hour to prepare and make, this dish is very simple and easy to make – once it’s on the heat, you can forget about it until nearly done.
Various Seafood
Make sure you use Seafood which is as fresh as possible – if you’re using frozen Fish, make sure that it is thoroughly defrosted but still chilled.

To Serve 6
4tbsp Olive Oil
900g Onions, peeled and finely sliced
450g Thick Cod Fillets, skinned and cut into 5cm pieces
225g Plaice Fillets, skinned and quartered
175g Raw Tiger Prawns, peeled
Salt and Pepper
450g Plum Tomatoes, skinned, deseeded and chopped
2tbsp Tomato Puree
4tbsp Fresh Parsley, chopped
2tbsp Fresh Marjoram or Oregano, chopped
150ml Dry White Wine
225g Cooked Mixed Seafood

1. Heat half of the Oil in a large flameproof dish and cook the Onions over a low heat for five minutes until softened. Using a slotted spoon, lift out half of the Onions and set aside.
2. Spread the remaining Onions over the base of the dish, and cover with half of the Raw Fish and Prawns – don’t add any of the Mixed Cooked Fish yet. Season with plenty of Salt and Pepper to taste.
3. Cover half of the Tomatoes and the Tomato Puree, and then repeat the layers – Onion, Raw Fish and Prawns, then the Tomatoes. Sprinkle the Parsley and Marjoram on top, before pouring over the Wine. Drizzle the remaining Olive Oil over the top, and cook on a very Low heat for thirty minutes, or until the sauces have thickened slightly. Stir in the Mixed Seafood, and heat through on a higher heat for around five minutes.

Photo Courtesy of: Avlxyz

Spiced Fish Kebabs

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These Skewers are so tasty, especially when served fresh from the grill – Barbecued they are particularly delicious. If you can’t get any Monkfish, any firm Fish will work well – Swordfish and Tuna are both excellent replacements. In place of the Tiger Prawns, Scallops are a good alternative.

Fish KEbab

If you’re using Wooden Skewers, soak them in water for thirty minutes before you thread the Seafood onto them.

To serve 4
700g Monkfish Fillets, skinned
12 Large Raw Tiger Prawns
2 Garlic Cloves, peeled and crushed
1tsp Ground Coriander
1tsp Ground Turmeric
1/2tsp Ground Cumin
1/2tsp Sea Salt
1/2tsp Chilli Powder
1/4tsp Ground Cinnamon
Juice of 1 Lime
1tbsp Tomato Puree
6tbsp Olive Oil

1. Wash and dry the Monkfish fillets, and cut into twelve equal sized large chunks. Peel the Prawns, discarding the heads and removing the black vein. Wash and dry the Prawns very well, before threading onto Skewers – remember, if you’re using Wooden Skewers, make sure they’re well soaked to prevent them burning.
2. To make the marinade, combine the Garlic, Coriander, Turmeric, Cumin, Sea Salt, Chilli Powder, Cinnamon, Lime Juice, Tomato Puree and Olive Oil in a bowl, and brush over the Kebabs. Transfer the Kebabs and Marinade to a shallow, non-metallic dish, and leave to marinade overnight in a refrigerator.
3. Remove the tray from the refrigerator at least an hour before cooking. Re-Baste the Kebabs with any marinade in the tray, and place on a grill tray, and cook for six to eight minutes, as close to the heat as possible, turning frequently, and re-brushing with the marinade.

Photo Courtesy of: SuziJane

Winter Fish Stew

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This lovely stew will warm you so well that you’ll just want more and more of it – serve it with some fresh cooked or crusty rolls, this dish is guaranteed to fill your stomach and satisfy your appetite!

winter fish stew

To Serve 8
Saffron Strands
1.8kg Mixed Fish Fillets, skinned
6tbsp Olive Oil
2 Large Onions, peeled and finely chopped
4 Garlic Cloves, peeled and crushed
1 Red Pepper, deseeded and sliced
900g Tomatoes, skinned, deseeded and chopped
4 Anchovy Fillets, drained
300ml Dry White Wine
4 Bay Leaves
6tbsp Chopped Fresh Basil
20-24 Cooked Peeled Prawns
150g Cooked Mussels, shelled

1. Soak the Saffron Strands in a small amount of boiling water for thirty minutes.
2. Whilst the Strands are soaking, trim and cut the Fish into bite sized pieces.
3. Heat the Olive Oil in a large Saucepan, add the Onions, Garlic and Pepper, and fry gently over a medium heat for five minutes.
4. Add the Tomatoes and Anchovies to the Pan, and stir to break them up. Add the Wine and then three hundred millilitres of Water, and bring to the boil. Lower the heat, add the Bay Leaves and half of the Basil. Simmer the mixture uncovered for twenty minutes.
5. Add the firmer Fish to the pan, and strain the Saffron Water into the mixture. Season to taste, and then cook for ten more minutes, before adding the softer Fish, and cook for five more minutes.
6. Add the Prawns and Mussels to the pan, cover, and cook for three to five minutes, until warm through. Remove the Bay Leaves, and discard.
7. Serve in individual bowls, along with a roll, or some toasted bread.

Photo Courtesy of: Avlxyz

Skewered Tiger Prawns with Parma Ham

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Grilled inside, these taste great, and are superb party food – either as a starter on a plate accompanied with a fresh Green Leaf salad, or as a canapé on cocktail sticks or as they are, but grill them outdoors on a barbecue and then enjoy a complete masterpiece – especially after a couple of practice runs to know how much time the Prawns will need to be cooked to perfection!

Grilled Prawns

For a variation on this recipe, add wedges of Lemon or Lime onto the Skewers, before grilling. You could also try mixing a tablespoon of White Rum into the Marinade. If you want a bit more heat, leave the Chilli Seeds in the marinade mixture.

To serve 4
225g Raw Tiger Prawns
65g Parma Ham
1 Shallot, peeled and finely Chopped
1 Garlic Clove, peeled and Crushed
1tsp Wholegrain Mustard
1 Small Red Chilli, deseeded and finely Sliced
1tbsp Olive Oil
½ Lemon, juiced
Salt and Pepper

1. Peel the Prawns, discarding the heads and removing the black vein down the back. Wash and dry them very well, before threading onto Skewers which have been soaking in warm water for at least thirty minutes.
2. Cut the Parma Ham into slices, and wrap around the Prawns.
3. Mix the Shallot, Garlic, Mustard, Chilli, Olive Oil and Lemon Juice together, before seasoning to taste with Salt and Pepper. Pour over the Prawn Skewers and chill for around one to two hours in a refrigerator, turning every fifteen to twenty minutes.
4. Heat a grill up, and then drain the Skewered Prawns, and cook for four to six minutes, basting with the marinade
and turning occasionally.

Photo Courtesy of: Navin75

Fishermans Pie

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This cheats version of the classic dish is really simple, and really tasty. It’s a great dinner, and simple to make, so it’s great for a busy night.

Making sure that the potatoes are nice and creamy, the cheese very crisp on top, with the succulent flakes of fish will all amaze the eaters, and leave them wanting plate after plate.

To serve 6

1tbsp Olive Oil

2 Leeks (sliced)

275g White Fish Fillets (e.g. Pollack)

300g Smoked Haddock

300ml Milk

300ml Cheese Sauce

150g Small cooked Prawns

4 Eggs (soft boiled, shelled and halved)

650g Mashed Potatoes

50g Grated Mature Cheddar

1.       Heat the oven to 200 C or Gas Mark 6

2.       Heat the oil in a frying pan, before adding the Leeks and gently cooking for six to eight minutes, before removing and setting aside.

3.       Place the White Fish, Haddock and Milk into the pan, and cover with a lid.

4.       Bring to the boil, before leaving to simmer for five minutes, and then remove the fish from the pan and flake – making sure you remove any bones.

5.       Keeping the Milk in the pan, add in the Cheese Sauce, and heat until Simmering. Return the Leeks to the pan.

6.       Put the Fish and Prawns into a large ovenproof dish, lay the eggs out on top evenly, and pour the sauce (Leeks, Cheese Sauce and Milk) on top. Evenly spread the Mashed Potato on top, and cover evenly with Cheddar.

7.       Bake for twenty to thirty minutes, until golden and crispy on top.

Serve with mixed vegetables, or with fresh, crusty rolls.

Photo Courtesy of Minor 9th

Classic Paella

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This traditional Spanish dish is such a favourite, that there are many variations on it, but this recipe is for the original version.

Serve it outdoors, with a rich Red wine, bread and Garlic Mayonnaise.

1kg Chicken Thighs

4tsp smoked Paprika

3tbsp Olive Oil

225g Chorizo, Diced

1 Large Onion, Chopped

4 Garlic Cloves, Crushed

3 Pinches of Saffron

450g Vine-Ripened Tomatoes

400g Spanish Paella Rice

1.2litres Chicken Stock, Hot

100g Broad Beans

155g Green Beans, halved

20 live Mussels, cleaned

2550g Raw King Prawns

1.       Pre-heat the oven to 190 C/ Gas Mark 5.

2.       Cut any excess fat or skin from the Chicken Thighs, and dust with the Paprika. Lay in a roasting tin, and cook skin side up for thirty minutes – until cooked and the skin is brown.

3.       Heat 1tbsp Olive Oil in a large pan or Wok, and cook the Chorizo until golden. Remove this from the pan, and add the rest of the oil.

4.       Cook the Onion, Garlic, Tomatoes and Saffron for five minutes, stirring well throughout.

5.       Add the Chicken and it’s juices, the Chorizo and stir in the Rice, plus three quarters of the Chicken Stock, and cook until bubbling away.

6.       Lower the heat, cover and simmer gently for fifteen minutes, before adding the beans and cooking for a further five minutes.

7.       Add the Sea Food to the pan, along with the remaining stock. Cook for between ten and twelve minutes, until the rice is tender, the mussels have opened and the prawns are a rich Pink colour.

Serve with Bread and the Garlic Mayonnaise.

Photo Courtesy of Avlxyz