Spanish rice & prawn one-pot

Spanish rice & prawn one-pot

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(119 ratings)

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Cooking time

Prep: 4 mins Cook: 16 mins

Skill level

Easy

Servings

Serves 4

A fast and easy meal filled with Mediterranean holiday flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
356
protein
19g
carbs
59g
fat
7g
saturates
2g
fibre
4g
sugar
7g
salt
0.85g

Ingredients

  • 1 onion, sliced
  • 1 red and 1 green pepper, deseeded and sliced
  • 50g chorizo, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 250g easy cook basmati rice (we used Tilda)
  • 400g can chopped tomatoes
  • 200g raw, peeled prawns, defrosted if frozen

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Method

  1. Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
  2. Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

Recipe from Good Food magazine, August 2009

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Comments

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notmyname's picture
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Like other reviewers I added paprika and chicken stock and I had to swap out the peppers for broccoli because that's what I had. With these adjustments it was delicious. I'm guessing it would have been pretty bland without. It turns out to be very similar to the 20-minute seafood pasta one-pot dish that I often make but the chorizo adds a good twist and it was nice to get the kids eating rice instead of more pasta! I'll definitely make it again.

falafellover's picture
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Very nice though the recipe needs a bit more seasoning - a stock cube or some buillon powder makes a big difference, plus I agree paprika works very well! I garnished it with a bit of spring onion.

Jennifer_789's picture

Following these comments we added a chicken stock cube and a teaspoon of paprika and seasoning and it worked well, otherwise think it would have been a bit flavourless. Would recommend throwing it other seafood; we found some reduced scallops in the supermarket and threw those it in too! Also need to keep stirring when cooking the rice as will stick otherwise.

Jessica O'Shea's picture
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Good weekday meal. Added 2 chicken stock cubes, 1 level teaspoon of smoked paprika and black olives (next time I'll use pitted sliced black olives for ease). Also added sprinkled of chopped coriander to finish. All worked well.

Fanofgagax's picture

Made this twice. The first time it stuck to the bottom but the second it was fine as I added more water towards the end. Tasted delicious both times though

Giovanaml's picture
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Added a stock cube to,give some flavour. Doubled the chorizo amount. It was delicious! Next time I'll lower the heat to cook the rice as it was sticking to the bottom of my pan. Quick week day dinner.

lilly_l's picture

The concept of the recipe is nice overall, though I had to make some improvements after reading the other users' comments. I would have found it bland, too, had I not added a heaped teaspoon of paprika, a chicken stock cube and some chopped fresh chives just before serving. Was a nice weekday dinner, I'm planning on trying other variations (probably adding some chicken bites?)

csenior's picture

I've just made this and it's lovely. I think I'd add soem paprika next time too. Also I was caught out by the 'high heat' for 12 minutes. I looked again after 9 minutes and it was sticking to the bottom of the pan; the lillt burnt bits added flavour so no problem but do watch it more closely than I did.

ajikhan's picture

just making this dish. without the ham. instead i put Bird eye's field fresh mix vegetable and some plantain. it gave it a natural sweetness to the rice and it goes well with the prawns. i also added knorr vegetable stock cube. its all so yummy.

donnalovescheese's picture
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Yum! Cooked using the bake in oven method which worked perfectly. Only changes I made were to add a tsp oregano and a tsp smoked paprika for flavour plus I doubled the quantity of prawns using nice fat juicy king prawns.

macskitchen's picture
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Everyone enjoyed this, I think next time I'll give it a dash of Spanish paprika to give it a bit of oomph

zoeley's picture
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This was amazing- very easy and quick to make and really tasty. I added a teaspoon of paprika to add a bit of flavour and needed slightly more than the 500ml of water that is stated in the recipe. Otherwise I followed the recipe and it was a great success

abbyrees's picture
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This is a quick alternative to paella, however, to make it more tasty I used chicken stock and add 2 tsp of hot chilli powder and 1 tsp of paprika. Will definitely make again.

cjayshore's picture

We really loved this recipe - I used veg stock (400ml with 2 stock cubes) and white wine (100ml) instead of water, 1 fresh chilli, some turmeric and paprika - think I overdid the stock cubes though as it was a bit salty. Used brown rice too, so it took forever, would probably used the microwave kind in the future!

jane-hilary's picture

I made this last week and absolutely loved it, i just used stock instead of water and added lots of garlic. Am making it again this week, so simple and tasty, had one portion one night and the rest for lunch the next day cold. Yummy!!!

jarrett12's picture
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I have made this lots of times, it's a family favourite now!.

pikolet's picture
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This was just average for me

councillor1's picture

This is absolutly dull. The entire meal is lacking in flavour. I do not claim th be a good cook but even I was staggered at how bland this turned out to be.

gosiaomg's picture
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Nice idea, but there was no taste to it unfortunately. Had to modify it by adding a bit of fish sauce and chillies, but it didn't really help.
Disappointed :(

katywynne's picture
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Love this, simple, quick and VERY tasty! Highly recommend

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