Spanish rice & prawn one-pot

Spanish rice & prawn one-pot

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(141 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



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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 (171)

sophiepullan's picture

Added Paprika and Oregano to the vegetable when frying - I used 3 peppers (green,red and yellow) plus used chicken stock rather than water.

It was a good quick, cheap weekday meal - plus there were left overs for lunch the next day. Would add a bit more chorizo than recommended as does get lost within the dish!

NatCupcake's picture

Absolutely loved it and the whole family really enjoyed it, was very easy to make and result is fantastic!

Plainshorse's picture

I use brown basmati rice which I boil for 10 - 12 min first with a chicken stock cube and a little turmeric for colour, before adding it to the mixture. Add paprika to the veg etc when frying, makes this recipie tasty.

Tracey.'s picture

Tried this last night was lacking a bit of flavour. Would definitely recommend but need a bit of chilly

some__random's picture

Really nice. Don't go too crazy with the seasoning because you can over power it, but it does need a little something. I added zucchini instead of one of the peppers, and used a vegetable stock cube that I just chopped up roughly and put in with the water, as well as basil, and cayenne pepper to give it a little spice which was really nice. Finish with fresh lemon juice and black pepper at the table.

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

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

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

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

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

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

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

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

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

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

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.


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Tips (2)

kittybg's picture

Decided it needed more seasoning so used a chicken stock pot melted into the 500ml boiling water, more chorizo (came in 150g tub, no point in using 1/3 of it!), an extra pepper (one left in pack, no point in letting it go to waste), approx 1tsp smoked paprika and 1tsp paprika. Very tasty, very filling, very easy and quick to make. Had it with a salad. Will probably try it with cooked chicken as well, as I bet that turns out tasty too.

falafellover's picture

Very nice though the recipe needs a bit more seasoning - a stock cube or some buillon powder makes a big difference, plus paprika!