Lemony prawn & chorizo rice pot

Lemony prawn & chorizo rice pot

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(55 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4
Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh

Nutrition and extra info

Nutrition: per serving

  • kcal381
  • fat7g
  • saturates2g
  • carbs55g
  • sugars6g
  • fibre3g
  • protein21g
  • salt2.2g
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  • 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…

  • 1 onion, sliced



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

  • 2 small red pepper, deseeded and sliced
  • 50g chorizo, thinly sliced



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

  • 2 garlic clove, crushed
  • 1 red chilli (deseeded if you don't like it too hot)
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 250g long grain rice
  • 200g raw peeled prawn, defrosted if frozen



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

  • 100g frozen pea
  • zest and juice 1 lemon, plus extra wedges to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.

  2. Uncover, then stir – the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.

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Comments (64)

jooly63's picture

Really tasty. I used paella rice and as I had some in, extra stock, chorizo and prawns and it was lovely.

Nanoftwo's picture

This one's a firm favourite with me and my partner. I use chicken stock rather than water, and sometimes swap prawns for chicken to ring the changes. Tasty and easy meal.

moocameron's picture

So easy, so tasty and so filling. Loved it. We added extra peppers and some tinned sweet corn.absolutely delicious and gave the recipe to two student sons and they delighted with the results too!

lrrmartin's picture

Cooked this with my boyfriend who is completely new to cooking, it was easy and fun to make and turned out exactly how we expected! Something we will definitely cook for family in the future. We used half the rice as only for two people, but kept the other measurements the same, had no issues with taste or consistency (though did need another 50ml or so of water) and we used a chicken stock!

danik's picture

Also really delicious cold for lunch the next day.

danik's picture

Really nice, but I added a Tesco Paella seasoning mix which was about £1.50 but really gave it the right flavours! Also I would probably use chicken instead of prawns next time but the Chorizo was delicious and had such nice flavour.

Tfmnki's picture

This is nice enough. I added smoked paprika and stock (as suggested by other comments) but still found it lacked a certain something. Needed more chorizo too.

Tfmnki's picture

It was nice enough. I added smoked paprika and chicken stock instead of water (as suggested in other comments) but still found it lacked a certain something. Needed more chorizo too.

katmam's picture

I always use the oven baking method for this. It's such an easy, time-saving method. Just make sure you add a little more water if necessary.

louisemetcalfe1's picture

Easy & tasty, the lemon flavoring is just so fresh - lovely summer dish

sophiebeynon's picture

This was fab. Only added half the lemon juice in case the kids weren't too keen and saved extra lemon slices for the adults to add more. I also added chicken stock to add flavour and found that it needed a little more liquid. A great all round family meal that's pretty quick to put together.

gillibee's picture

Really disappointing

sal123's picture

Made this yesterday evening, anything that turns out looking like the picture is a plus in my book. Adult daughter who normally picks out prawns enjoyed it too. I think this will go into my once or twice a month recipe plan. I used vegetable stock rather than just water, it made it less bland, also had no whole chorizo so used pre packed slices and it still worked well.

isobeleh's picture

Spicy and edible but missing something flavour-wise.

technodimwit's picture

make this regualy, perfect and so easy

cdoyle1's picture

I love my food and this is one of the best meals I have had in a long time. The added bonus is that it is easy too!

Frantic Flapjack's picture

I used basmati rice and it was fine. I also used vegetable stock instead of water and left out the chorizo. Served with chilli sauce.

aomahony's picture

I found this delicious when I did the following:
Use chicken stock instead of water
Use harissa as well as the chilli pepper to give extra heat, flavour and colour.
Used chicken instead of prawns
Used brown rice and cooked for longer, adding peppers and peas at the very end to keep them crunchy.
Gonna try it in the crockpot for convenience, will report back. :)

juliebahrain's picture

Easy and tasty. Used basmati rice and stock instead of water. Needed quite a bit extra liquid. Added some chopped mushrooms and some small chunks of fish as well as the prawns and used rind and juice of half a lemon which seemed just right to us. Makes four decent sized portions. This is the second time I have made this dish and I will make it again and again; it's good warming comfort food.

ethompsone's picture

very easy to prepare and absolutely delicious. Could use chicken instead of prawns


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