Spanish rice & prawn one-pot

Spanish rice & prawn one-pot

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(139 ratings)

Prep: 4 mins Cook: 16 mins


Serves 4
A fast and easy meal filled with Mediterranean holiday flavours

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal356
  • fat7g
  • saturates2g
  • carbs59g
  • sugars7g
  • fibre4g
  • protein19g
  • salt0.85g
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  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red and 1 green pepper, deseeded and sliced



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 50g chorizo, sliced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 2 garlic clove, crushed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g easy cook basmati rice (we used Tilda)
  • 400g can chopped tomato
  • 200g raw, peeled prawns, defrosted if frozen



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


  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.

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Comments (170)

chrisfarr's picture

Lovely, quick and easy meal. Found it benefits from some salt and pepper being added. Other comment is that we make the recipet hat is for 4 people for the 2 of us!!

jlsaunders's picture

Yummy! I cooked this for the 'in-laws' and they were very impressed. I added paprika to give it more of a kick and bring out the flavour of the chorizo. Very quick and easy to make, will defo do it again and again!

baltar's picture

I added some white wine (150 ml white wine and 350 ml water). Very simple and nice dish.

fionawolstenholme's picture

Tried halving it but added whole tin of tomatoes. Used Chorizo but lacked flavour.

frenchieparis's picture

I used chicken stock and also added some smoked paprika and still though it lacked depth of flavour. The recipe says to cook on a high heat - it stuck to the pan ! I think a gentle simmer would be better

triceratopsred's picture

It was a little bland, but a good season and a few drops of Tabasco jazzed it right up and it was even nicer the next day!

sheiladup's picture

very nice dish i added peas instead of peppers,and used 1/2 wine/stock also added chopped ham

vickpole's picture

Easy tasty midweek meal, I cooked this on the hob. Would def do again.

hexane's picture

This was wonderful! Very easy to make and very tasty. I'll certainly be making this again.

bfcpaul's picture

Thought this recipe was "ok". Needed more flavour though. Perhaps add some Paprika and also use Chicken stock in the future.

claireatkinson's picture

Really tasty. I used brown rice which took an age to cook and also added chicken and a chilli (I like it spicy). Would definitely cook again, a great family meal.

barrattcj's picture

Delicious - I added some green olives and used a mixture of white wine and stock instead of the water

jojolaing96's picture

This is a great recipe. I used chicken stock instead of water, added extra choritzo and avoided the prawns (they met a sicky end on the floor!). The kids and the adults loved it.

baker68's picture

This recipe didn't work at all for me. I went for the baking method and found the food incredibly salty and the onion underdone.

It seems that all of the salt from the chorizo had permeated the entire dish and rendered the rest of the food completely unpalatable. Did no-one else have this problem?

Also, the onion should have been sauteed before putting it in the oven as it came out half-cooked.

vfirth's picture

To make it even quicker I used uncle bens express basmati rice and tipped it in ready cooked. Also to make it child friendly for my 4 year old I replaced Chorizo with Mattesons Light Smoked Sausage and added frozen peas (according to my child all meals should contain peas or sweetcorn). I also used some peppadew from a jar in place of the red pepper to add a bit of bite. It became more Jambalaya than paella but was a success.

heatherk's picture

nice and easy recipe, I made it with frozen cooked prawns and for seasoning just added some stock granules it was lovely,

My son made it and added some white wine that also was delicious
will definately make again


oldhal's picture

My husband cooked this for me last week, and bot h me and my daughter went back for seconds. it was lovely, definately will make it again...

jmcleod26's picture

I found this to be quite bland. Would definitely use veg or chicken stock next time.

dottaz's picture

Almost forgot!! Most importantly it's made here with round rice, never long grain.

dottaz's picture

Living in Spain we regularly eat paella here in Andalucia. At our local it contains pork, saffron, fresh tomatoes, and instead of water chicken broth, I suppose a stock cube would be the next best thing.
It's a good idea to cook it in the oven as we're having a heatwave over here!


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