150 g piece chorizo, diced
1 each small red and small yellow pepper, deseeded and sliced
1 onion, finely sliced
2 celery sticks, finely sliced diagonally
2 garlic cloves, crushed
1 red chilli, finely chopped
Leaves from a few fresh thyme sprigs
200 g long-grain rice
227 g can chopped tomatoes
700 ml vegetable or chicken stock, hot
1/2 tsp Tabasco sauce, plus extra to serve
200 g raw tiger prawns, peeled and deveined
4 spring onions, trimmed and finely sliced
Lime wedges, to serve
Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
Add the peppers, onion, celery, garlic and chilli to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, stock and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
Stir in the chorizo, prawns and spring onions and cook for 1 minute. Serve or cool completely to freeze. Serve with Tabasco and lime wedges.