Prawn Chorizo Frittata Recipes

Steps:

• Heat the broiler to medium. In an 8in frying pan, fry the onion and chorizo in the oil over a low heat for 4-5 mins stirring occasionally until the onion is soft.
• Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning.
• Stir in the shrimp and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set.
• Flash it under the broiler until golden. Serve in wedges with a salad.

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry the chorizo until crisp on both sides. Skewer the cooked, peeled king prawns onto cocktail sticks and add a slice of chorizo to each, then transfer to a baking sheet and bake for 5 mins until warmed through.
• To make the gremolata, mix lemon zest with some parsley and garlic. Sprinkle over the prawn and chorizo skewers to serve.

Steps:

• Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
• Uncover, then stir - the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.