Spanish rice & prawn one-pot

Spanish rice & prawn one-pot

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(133 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

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
356
protein
19g
carbs
59g
fat
7g
saturates
2g
fibre
4g
sugar
7g
salt
0.85g
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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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catie74's picture

Doubled the quantity and added courgettes and black olives and a bit of liquid chicken stock. Just made on a camping hob and put a big pot of it on the table to feed 2 starving adults and 4 ravenous kids. Thumbs up for a simple healthy and filling meal

x-x-x-faerie-x-x-x's picture
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Stick to the advise below (stock and seasoning, paprika etc.) and it is lovely! Everyone enjoyed it including my 2 year old :0)

jessicarichardson's picture
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I made this using the oven method and it was delicious. I followed the tips from others below and used 1 knorr chicken stock pot, and let it cook for 20 mins rather than 15. This is such a tasty dish, for so little effort, and lets not forget it's one pot, so hardly any washing up either. I think this will become a regular in our household. I think it would work well with chicken too.

yasmin70's picture
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Loved this. I used chicken stock instead of water and a whole chorizo! Next time I will try it with chicken and chorizo although it was lovely with prawns. Would say that quantity is more like three adult portions rather than four.

cshobbs's picture
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Nice and easy!
We don't like onion so I replaced it with a roasted pepper from a jar.
I think I could make it even better by not using really cheap tomatoes and prawns.

DeltaRomeoFoxtrot's picture

Being American, Spanish almost always means Mexican. I added a half teaspoon of freshly ground roasted cumin seeds and some chopped coriander. The cumin is a powerful addition but goes very well with the chorizo. For my modifications I switched to chicken as cumin will overpower the prawns.

clairabo's picture

Added a bit of paprika and pepper to give a bit of kick and it was delicious, my son doesn't like prawns so might replace that with chicken when I make it again. A nice, easy, healthy meal.

Liggit59's picture
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made this last night. Followed the advice and added smoked paprika and used stock cube. We also added more prawns but we are greedy! We really enjoyed it and it was very quick and easy to do. It's will definitely make this again may try adding a chopped chilli and some chicken pieces to make it a little like Jambalaya. Thanks for a good, easy, quick recipe.

freda_nelson's picture
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Yum! I didn't add the full quantity of chorizo (as it's a strong flavour, and I wanted to keep the prawn flavour alive), but this turned out delicious. So easy to make as well. As suggested previously, I used chicken stock rather than just water - this is a great tip, and an easy substitute to pack more flavour punch. Will definitely make this one again.

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

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