Lemony prawn & chorizo rice pot

Lemony prawn & chorizo rice pot

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(44 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
381
protein
21g
carbs
55g
fat
7g
saturates
2g
fibre
3g
sugar
6g
salt
2.2g

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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Method

  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.

Recipe from Good Food magazine, February 2012

Comments, questions and tips

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Comments

Show comments
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
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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
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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
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Spicy and edible but missing something flavour-wise.

technodimwit's picture

make this regualy, perfect and so easy

cdoyle1's picture
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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
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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
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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

diamondhun's picture
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the whole family love this recipe! It's so simple and quick!

entity's picture
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Very good. Used chilli flakes instead of fresh, left out the lemon zest (not a fan), used 1/2 lemon juice and threw in a handful of chopped parsley at the end (only because I had some handy). Will definitely make again.

claireacluck1's picture
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Family favourite! I do use stock and add a few chilli flakes.

maryechappell's picture
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Loved it, made it for 2 using half quantity of rice & liquid (stock) and 1 pepper & half a lemon, otherwise used quantities as given. Also used cooked jumbo prawns which were on offer.

heatherkeen's picture

Delicious quick and easy one pot meal, even good enough for something more special for the weekend! I liked the lemon too, nice and zingy!

mandyq's picture
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Having read the comments about this recipe needing more chilli, I used a large red chilli and left about a third of the seeds in. Boy, was it hot - a bit too hot for me, but just about ok for everyone else. Also, used chicken stock. Will definitely add this to my recipe list, but will be a bit more cautious with the chilli

helenjanetholden's picture
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Really delicious. Cooked in oven. 2nd time added more chorizo and less prawns. Very easy dinner but very tasty - making it for a supper party - less time in kitchen and more time with guests!

cath79's picture
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I was a bit disappointed with this recipe, I've alway enjoyed everything I've cooked from the magazine but for me this was a little bland. It felt like it needed a kick. I used chicken stock instead of water as the other comments and also added some leftover chicken at the end and some parsley. Also needed a lot more than the 500m liquid and the rice needed a few extra minutes to cook. Probably wouldn't make again.

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