Lemony prawn & chorizo rice pot

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• Lasance

  13 January 2012

  Lasance rated and commented on this recipe

  

  A good hearty meal but needs a little extra. I added a pinch of Saffron threads and just a touch of Pimienton Picante. Next time I will also use Paella rice as I think it has a better texture for this dish.

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• Emco

  13 January 2012

  Emco rated and commented on this recipe

  

  Very tasty! I added stock instead of just water and cooked mine in the oven. I used basmatti rice and it was good!

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• Cupcake

  16 January 2012

  Cupcake rated and commented on this recipe

  

  Made this for dinner tonight. It was wonderful, we really enjoyed it, very tasty. I used basmatti rice and it was fine.

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• Top Cat

  16 January 2012

  Top Cat rated and commented on this recipe

  

  Very tasty, filling and simple one pot meal! I substituted peas for sweetcorn ( because that's what I had) and I used chicken stock in place of water and added some smoked paprika for extra flavour. I found that it needed more liquid than recipe states though. Will definitely make again.

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• Sandra

  17 January 2012

  Sandra rated and commented on this recipe

  

  Made for tea this week. I used brown rice which added a lovely nuttiness to the flavour. Did need to cook it for a little longer though so kept peppers chunky to avoid overcooking them. Would make again.

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• Vivienne

  18 January 2012

  Vivienne rated and commented on this recipe

  

  We found this very bland, it certainly needs something to give it a bit of flavour. Would not make it again.

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• cosygiraffe

  18 January 2012

  cosygiraffe rated this recipe

  

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• cosygiraffe

  18 January 2012

  cosygiraffe commented on this recipe

  We also found this very bland. Very disappointed.

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• sugark

  18 January 2012

  sugark commented on this recipe

  My husband has made this twice now - he eased off on the amount of lemon the second time around and added a bit more heat with some dried chilli (I had a cold and asked for some extra kick) and it was even better (although we had enjoyed it a lot the first time around). A great one that you can add the extra flavour or heat to it and adjust it if you want. Becoming one of our regulars now.

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• lorna

  18 January 2012

  lorna rated and commented on this recipe

  

  Enjoyed this dish, used king prawns as on offer in supermarket and they were lovely. Think could have done with more chorizo and I definitely needed to add more liquid, despite using less rice. I used long-grain rice and I think paella rice would have been better. Will probably make again.

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• GillyT

  18 January 2012

  GillyT rated and commented on this recipe

  

  Quite a good combination of ingredients but way too much lemon.

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• Ski

  18 January 2012

  Ski rated and commented on this recipe

  

  It needs a bit of tweaking but then it's a totally delicious dish for the calories. I also used chicken stock instead of just water and added saffron. Also used dried chilli flakes instead of fresh chilli. 100g (dried weight) of rice per person and it was about 650 cals for a big scrummy filling bowl of flavour.

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• Ski

  18 January 2012

  Ski commented on this recipe

  PS - I didn't have a lemon and I don't think it missed it.

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• frankyv

  20 January 2012

  frankyv rated and commented on this recipe

  

  Very tasty and quick. Will become a regular.

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• Ktwok

  21 January 2012

  Ktwok rated and commented on this recipe

  

  Very good hearty meal. I used paella rice and added some smoked paprika, but otherwise the same recipe. I think you possibly need to add a little more water than stated but that's not a problem. Lemon is really what makes it for me - it goes great with the prawn and cuts through the saltiness that I sometimes think chorizo can add. Will be making again.

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• jamlou

  21 January 2012

  jamlou rated and commented on this recipe

  

  Just cooked this and was a big winner with the famiy, added more chilli for a bigger bite.

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• Belkey

  23 January 2012

  Belkey rated and commented on this recipe

  

  This was nice enough, but not a patch on the chicken and chorizo jambalaya on this site so wouldn't bother with again.

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• messyjessie86

  24 January 2012

  messyjessie86 rated and commented on this recipe

  

  Made this last night - I tried the oven version. I used basmati rice and replaced the water with stock as suggested. I did find that the oven method needed an extra ten minutes on top of the cooking time to get the rice 'just right'. The end result was decent though.

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• jacob

  24 January 2012

  jacob rated and commented on this recipe

  

  PEEEEEEEEEEEEEENNNNG!;P

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• KELLY COOKS

  24 January 2012

  KELLY COOKS rated and commented on this recipe

  

  Bland, agree with comments needs more spices and less lemon. Even with these tweaks there are better recipes out there. If you like your food strong flavoured and spicy give this a miss.

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Ingredients

• 1 tbsp olive oil
• 1 onion , sliced
• 2 small red peppers , deseeded and sliced
• 50g chorizo , thinly sliced
• 2 garlic cloves , crushed
• 1 red chilli (deseeded if you don't like it too hot)
• ½ tsp turmeric
• 250g long grain rice
• 200g raw peeled prawns , defrosted if frozen
• 100g frozen peas
• zest and juice 1 lemon , plus extra wedges to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Low-fat

Ingredients

• 1 tbsp olive oil
• 1 onion , sliced
• 2 small red peppers , deseeded and sliced
• 50g chorizo , thinly sliced
• 2 garlic cloves , crushed
• 1 red chilli (deseeded if you don't like it too hot)
• ½ tsp turmeric
• 250g long grain rice
• 200g raw peeled prawns , defrosted if frozen
• 100g frozen peas
• zest and juice 1 lemon , plus extra wedges to serve

PER SERVING

381 kcalories, protein 21g, carbohydrate 55g, fat 7 g, saturated fat 2g, fibre 3g, sugar 6g, salt 2.2 g

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