Prawns are one of my son Ted’s favourite foods. Ted loves a prawn or two in his dinner. Before I start cooking a dinner like this my son will always come to me to ask if he can have a prawn or two before his dinner. Nowadays I like to use uncooked prawns as they are bigger than the cooked prawns.
Ted also loves big prawns too. My son enjoys fish dishes so I want to encourage this food. Prawns contain a lot of vitamins and minerals and they are packed with iron. Therefore that makes them a great food for children. Plus they are slightly sweet too. In our house that means they are definitely Ted friendly. Its also means that this dish was very gratefully received. We really enjoyed this meal and we hope you will too.
What’s your favourite prawn dish? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Frying pan
- Mixing bowl
- Chorizo x 120g
- Uncooked prawns x 600g
- Spring onions x 1 bunch 6 – 8 onions
- Garlic x 2 cloves
- Red pepper x 1
- Courgette x 1
- Kale or spinach x 1
- Quinoa x 300g or rice
- Bone broth, chicken or vegetable stock x 600mls
- Tamari x 2 tbsp
- Remove the tops and tails from the spring onions.
- Slice the onions and set aside.
- Remove the skin from garlic and slice it.
- Peel the courgette and grate it.
- Cut the top from the pepper and remove the seeds and core.
- Slice the chorizo into half centimetre pieces.
- Wash the quinoa through twice in the colander under the cold tap.
- Put the quinoa into a saucepan.
- Add enough broth or stock to cover the rice and then 2 centimetres above the top of the rice.
- Turn the hob on high and bring the pan to the boil.
- Add in the tamari.
- Once the pan is boiling, turn the heat down to low and leave to simmer until all the water has disappeared.
- At the end of the cooking process you may need to turn the heat up slightly but remember to stir the quinoa so it doesn’t stick to the bottom.
- While the rice is cooking put the frying pan onto a high heat and add in the chorizo.
- Fry the chorizo for a few minutes.
- Add in the prawns and cook until they are pink.
- When the chorizo turns a golden brown colour remove from the pan with the slotted spoon.
- Put the chorizo onto the plate and set to one side.
- Try to leave any oil behind and turn the heat back up.
- Add the spring onions to the pan and fry until the start to soften.
- Next add in the yellow peppers and fry for a further few minutes.
- Then add in the courgette and fry for a few more minutes.
- Remove from the heat.
- Put the quinoa, chorizo, cooked prawns, spring onions, yellow pepper and courgette into the large mixing bowl.
- Now add in the spinach or kale too.
- Mix all these ingredients together.
- When everything is well mixed and add salt and pepper to taste
- Serve onto plates or bowls and enjoy.
Meaty Quinoa Jambalaya was a huge hit in our house. My husband Howard and son Ted really enjoyed this dish. They love chorizo and prawns so this dish was a good meal to serve. The ingredients in this dinner could be frozen so you could make a big batch for the freezer. The dish can be eaten as leftovers too. Again you could make a big batch and eat this as a meal the next day. However you decide to eat this meal, as always, please enjoy. Thank you. xxx