Chorizo, Prawn and Sweet Potato Risotto

prawn&chorizo risotto

Sorry about the soft hue over the picture, I think it must have been the steam but looks a bit like some sort of sultry porno food picture! …..umm…anyway….

I’ve gone a bit mad on Chorizo recently, every time I go shopping Chorizo is on my list and it always ends up in some kind of Prawny Chorizo stylie concoction. The kids both love Chorizo too so it’s a winner, although with this particular dish didn’t bother giving to them since Boo’s new found hatred of Prawns (she used to love them! I can’t help feeling it’s my fault for giving her too many Chorizo and Prawn combinations) and Bears disgust at being served up Sweet Potato – no idea where that came from?! I didn’t think this one would go down too well. So this was just for the grown ups in our house, although some would argue there actually aren’t any! 🙂


  • 1 Chorizo sausage – halved and sliced
  • 1 cup peeled Prawns (cooked/frozen/uncooked – whatever your preference)
  • 1 Sweet Potato – chopped into small chunks
  • half an Onion – finely chopped
  • 3 cloves Garlic – crushed
  • 1 glass rose wine
  • 1 teaspoon Paprika
  • 1 cup frozen Peas
  • 1 cup of Risotto rice
  • 1.5 ltr chicken stock
  • a good handful of parmesan cheese
  • knob of butter
  • Salt and Pepper


  • Heat your oven to 180 degrees
  • Plonk a knob of butter in a pan big enough to hold the risotto and fry off the chopped onion and garlic, add into the pan the rice and coat all over with the garlicy oniony mixture until the rice goes a bit see through
  • Boil a kettle and make your chicken stock, one or two ladles at a time pour into the pan, along with the glass of rose wine, and keep stirring (if you stir vigorously throughout you will release more starch so the risotto will be creamier)
  • Cut up the Sweet Potato into chunks and drizzle with olive oil, sea salt and black pepper. Pop in the oven for about 20 mins – hopefully the time it takes for the Risotto to cook.

sweet pot

  • Meanwhile, while the rice is cooking, chop up the chorizo and put with another knob of butter in a separate frying pan, fry for a few minutes until the butter turns orange and the chorizo becomes harder in texture.
  • Keep adding and stirring that risotto rice. Add in half the parmesan cheese, paprika and salt and pepper to taste (I like to put LOADS of pepper in)
  • Add in the chorizo along with the butter it was cooked in and if you have frozen prawns, put them in now too
  • Keep stirring and tasting the rice until almost done, add the peas, and if you have fresh prawns, cooked or uncooked, this is when you would add them followed by the rest of the parmesan.

chorizo risotto

  • Take the sweet potato out of the oven and stir through the risotto.Check the prawns and rice before dishing up.
  • I grated a bit more Parmesan on top too, can never have too much Parmesan!
  • Eat. Yumski.



Prawn Laksa

IMG_5323 IMG_5328

I’m loving my new found passion for quick and easy meals. I’m getting a lot of inspiration from Jamie’s 15 minute meals, Yummly and Good Food books but always like to slightly change them according to my tastes as I find some of them quite bland.

Laksa is always a hit with Beardy and me. I tried this on the kids the other night, dreading what the reaction would be, as I do with all new food, but was pleasantly surprised. I altered this slightly for them and then added extra bits to it after for ours (ours is the yummier looking picture!).

The kids version didn’t have cayenne pepper or peanut butter in (Boo doesn’t like it – seriously, who doesn’t like peanut butter?!) and I knew they’d moan about the ‘bits of grass in it’ if I put the coriander in so omitted that too, but the rest was the same and was eaten happily by both. Also, I totally forgot that Boo has decided she doesn’t like prawns anymore so I had to take the prawns out for her, hers ended up being ‘Broccoli and not much else Laksa!’

Not much point in asking Boo for her marks out of 10 because if she likes it, it’s always 10 hundred out of 10 (which is what she said about this) and if she doesn’t like it it’s a 9, which is still, in my books, a pretty successful meal! Bear gave it 6, so not a massive hit but he still ate it without moaning and said he would again ‘if he had to’! Charming!

Personally I could definitely have this on my menu every week!


  • Prawns (I buy them ready cooked so I just have to chuck them in at the end to heat through)
  • 0.5 ltr chicken stock
  • Ginger – grated (about the size of your thumb)
  • 3 cloves of Garlic
  • 1 tsp turmeric
  • 6 spring onions (chopped)
  • 2 tsp peanut butter
  • A good handful of Coriander
  • 1 tsp cayenne pepper
  • Juice of 2 limes
  • 1 tin of Coconut milk
  • Broccoli
  • Noodles


  • Set a saucepan on to boil.
  • Pop a good glug of oil in a frying pan. Chop up the broccoli into chunky slices and fry it for a minute or so in the ginger and garlic.
  • Add in all the other ingredients except the prawns and coriander and leave to simmer
  • Pop the noodles in the boiling water and boil for 4-5 minutes.
  • Drain the noodles and add to the liquid mixture with the prawns and coriander and season to taste.
  • If you like your soups a bit thicker you can add a bit of flour to thicken up.
  • Garnish with a bit more coriander

THATS IT – Bish Bash Bosh – 20 minutes max (including prep)! It’s all about simple meals over here.

Note: Equally as nice with Chicken, which I’ll be doing for the kids next time due to Boo’s new found hatred for Prawns.

Prawn & Chorizo Spanish Rice

prawn and chorizo

I based this recipe on one in my quick and easy Good Food book, which I love (and which the photo is of as I totally forgot to take a photo….again! Soz). All the recipes in there are, surprisingly, yep, quick and easy! They actually got the title right on this one.

So tonight, we had Prawn and Chorizo Rice. I thought it would be a hit as both love all the ingredients, alas Boo decides that tonight is the night she doesn’t like Prawns any more, if it didn’t have Prawns in it would have got 10 hundred out of 10 – Woop! (when will she get it??)…. and Bear pipes up that he doesn’t like the see through bits in it (onion) so we spent a while trying to pick these out, not ideal when you’ve ‘finely chopped’ them! So got a 7/10 from him, with the promise that he ‘would definitely have it again if it didn’t have the see through bits in’. Lovely.


  • 200g Chorizo – sliced (obv get the actual sausage though rather than the ready sliced stuff, it’s much nicer)
  • King Prawns (however many you like) – I bought these already cooked so I just had to heat them through
  • Basmati Rice (150g)
  • 1 Onion – finely chopped
  • 2 Garlic cloves – crushed
  • 1/2 ltr chicken stock
  • handful of Parmesan
  • 1 glass of white wine
  • Butter

For the chef:
1 glass (or bottle…hic!) of red wine – it’s a Sunday, why the hell not!


  •  Put a knob of butter in a large pan and fry off the onion and garlic until soft
  • Add in the rice and coat in the juices
  • Add the glass of white wine and simmer for a few minutes
  • In another pan (small frying pan), add another knob of butter and fry off the chorizo for a minute or so.
  • Add into the rice about half of the chicken stock and stir
  • Add the chorizo with all the juices into the pan
  • Pour in the remainder of the chicken stock
  • Keep stirring as if you’re doing a risotto, leaving to simmer for a minute or so and then a quick stir, keep going until the rice is almost done and add in the prawns at the last minute to heat through and season accordingly.
  • Stir in the parmesan or just add on top to serve

I chose Basmati rice because it cooks quicker, this dish took me about 20 minutes, including prep, as the rice only took about 12 minutes to cook.

Obviously you could also do this as a Risotto, which I think would be even nicer but my kids aren’t overly keen on Risotto rice, they prefer the normal kind so hence my choice. If I was cooking this for me and Beardy I’d probably also put a bit of chilli in.

Original recipe from Good Food below.