Tomato and turmeric rice with prawn and chorizo skewers

This dish takes inspiration from the well-known Spanish paella, a spiced rice topped with mixed proteins. Paella is typically cooked in a very large paella-specific pans which can be challenging to prepare effectively in a home kitchen due to the width of the pan accurately fitting home stovetops. This tomato and turmeric rice with prawn and chorizo skewers from Adam Liaw, inspired by the beloved flavours of paella, deconstructs the method to make a home-style version much more achievable for the home cook.

• serves

  6

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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Ingredients

• 4 tbsp olive oil, plus extra to drizzle
• 1 brown onion, finely chopped
• 3 garlic cloves, roughly chopped
• 2 tomatoes, roughly chopped
• 1 red capsicum, finely chopped
• ½ tsp ground turmeric
• 2 cups Japanese koshihikari rice (sushi rice)
• 2 tsp chicken stock powder
• 1 cup frozen green peas
• ½ red onion, very finely sliced
• 24 large prawns, peeled
• 2 chorizo, thickly sliced
• Salt, to taste
• ½ tsp smoked paprika
• ¼ cup finely shredded flat-leaf parsley
• Lemon wedges, to serve

Resting time: 5 minutes

Instructions

1. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic to the pan and fry for 3 minutes, until fragrant and beginning to brown. Add the tomatoes, capsicum and turmeric to the pan and cook for a further 2 minutes.
   
2. Stir through the rice and cook for a further minute, or until lightly toasted. Add the chicken stock powder and enough water to measure 2 cm above the rice. Shake the pan gently to settle the rice to the bottom of the pan. Bring to a simmer, until the rice begins to expand to the top of the stock, then reduce heat to low and cover. Cook for 12 minutes, then pour over the frozen peas and onion, cover and stand for a further 5 minutes. Using a spatula, gently mix the rice using a cutting motion.
   
3. While the rice is cooking, thread the prawns onto metal skewers (4 per skewer) and the sliced chorizo onto separate skewers. Season the prawns with salt, drizzle with oil and sprinkle with the paprika. Heat a chargrill pan over medium-high heat and grill the skewers (3-4 minutes for the prawns, 5-6 for the chorizo), until cooked and slightly charred.
   
4. Serve the tomato and turmeric rice with the prawn and chorizo skewers. Sprinkle with parsley and serve with lemon wedges on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Quick Sticks

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G