Smoky chipotle prawn rice recipe | Good Food

Units:

300g paella rice
2 peppers
deseeded and roughly chopped
1½ tbsp chipotle paste
1 tsp sweet smoked paprika
2 garlic cloves
crushed
100g butter
chopped
700ml chicken or vegetable stock
200g frozen peas
200g raw king prawns
handful of parsley
roughly chopped, to serve

Method

step 1
Rinse the rice under cold water and drain well. Tip into the bowl of your slow cooker along with the peppers, chipotle, paprika and garlic, then mix to combine. Dot over the butter and pour in the stock. Cover and cook on high for 1 hr 30 mins until the rice has soaked up most of the liquid.
step 2
Stir in the peas and prawns and cook for another 30 mins. Check if the rice is tender, if not continue cooking for another 30 mins.
step 3
Season well and scatter over the parsley to serve.